Fresh Clam Chowder
|Onion||1 Large, thinly sliced|
|Potatoes||1 Pound, diced|
|Clams/Three 6.5 ounce cans minced calms with liquid||1 Pint|
|Half and half/Milk||1 Pint|
Cover vegetables with water in a large saucepan.
Cook over medium heat, partially covered, until vegetables are tender, stirring occasionally.
Stir in clams and simmer 5 minutes.
Add half-and-half and butter; heat and serve with crackers.