Salem Clam Chowder - cooking recipe

Ingredients

2 good sized potatoes, peeled and diced
2 good sized onions, peeled and diced
2 (6 1/2 oz. each) cans minced clams
1 (15 oz.) can clam chowder
1 can (use chowder can) 2% milk
5 Tbsp. butter
salt
pepper

Preparation

Put potatoes and onions in a 4-quart soup pot.
Add water to cover and a shake of salt and pepper (at least 1/2 teaspoon pepper).
Bring to a boil and simmer 15 minutes until potatoes and onions are cooked.
Add minced clams and chowder, stirring well over medium or low heat.
Add both milks.
Again, season to taste. Bring just to a boil and simmer at least 15 minutes.
Add butter. Do not let boil.
Can be done a day before.
Yield:
8.