Warm, rich and comforting, New England Clam Chowder will fill your tummy. Serve with oyster crackers or Melba Toast and a glass of dry white wine. Cider for the kiddies.
- 2 cans clams
- 1 Cup diced, peeled potatoes
- 2 Tablespoons butter
- 1/4 Cup chopped onion
- 2 Cups milk, whole
- 1/2 Cup Sherry, dry
- salt, to taste
- freshly-ground black pepper, to taste
- Drain clams, reserving the liquid.
- Cook onion in butter.
- Add potatoes and clam juice and cook until tender.
- Add clams and milk.
- Heat and season.
- Do not boil.
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