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Gorton's New England Clam Chowder
Ingredients
- 2 can Gorton's clams
- 1 c. Pared diced potatoes
- 2 Tbsp. Butter
- 1/4 c. Minced onion
- 2 c. Lowfat milk Salt and pepper to taste Cooking Sherry (optional)
Directions
- Drain clams. Cook onion in butter. Add in potatoes and clam juice and cook till tender. Add in clams and lowfat milk. Heat and season. Don't boil.
- Yield: 4 servings.
- The Side and Back Panel Cookbook edited by Craig Tablespoons Norback
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