to soups

Seafood Chowder

Cook slowly in kettle until fat begins to fry out: 4 tbsp. finely cut pork or bacon

Add and cook over low heat until yellow: 4 tbsp. minced onion

Add: Liquor from 2 (7 oz.) cans minced or whole clams, lobster or other seafood; 2 c. finely diced potatoes; 1/2 c. boiling water

Cook until potatoes are tender, 10 minutes (If potatoes are cooked, omit water). Just before serving. Add: Clams or other seafood from 2 (7 oz.) cans, 2 c. milk, 1 tsp. salt, 1/8 tsp. pepper. Heat to boiling, stirring occasionally. Serve immediately.

Note: butter may be used in place of pork or bacon.