Title: Clam Chowder
Categories: Soup Fish Appetizer Londontowne
Yield: 4 Servings

1	qt	Steamed softshell clams
1		Onion
3		Medium potatoes, diced
2	tb	Chopped parsley
1/4	lb	Butter
2	c	Milk
		Salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow

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