Clam Chowder - 4

Course : Clams
Serves: 4
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1 quart steamed soft-shell clams
1/4 pound butter
1 medium Onion
2 cups milk
3 medium potatoes -- diced
1 teaspoon salt/pepper to taste
2 tablespoons chopped parsley

Preparation / Directions:

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.

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