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 ⅓ water. The soup should be thick and not too watery.

This can be regulated by amount of milk added.)

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