Grandma's Secret Recipes - Onion Clam Chowder
To each 10 oz. can of Pioneer Brand Minced Clams use 1 pound
of sliced
Spanish or white onion.
For a good sized chowder take six large onions (white), and
cut in
lengths one inch long.
Pour the juice from the clams into saucepan, add
onions and a little water and boil thoroughly until onions
are well
cooked and soft.
Then add clams which have been taken out of the can
and put into a dish, and stew five minutes before onions are
done.
Next place in a stew pan about a pint of cream or half cream
and half milk
and let come to a boil.
After the clams have been in with the onions for about three
minutes pour on the hot milk and season to taste with salt and pepper.
If serving in a soup plate, a little chopped parsley adds to the attractiveness of the dish. Then EAT it.
(You can substitute for fresh milk or cream—Carnation Canned
Milk
diluted—⅔
milk to â…“ water. The
soup should be thick and not too watery.
This can be regulated by amount of milk added.)
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