Clam Chowder - cooking recipe

Ingredients

2 (6 oz.) cans clams, minced
6 potatoes, diced
1/2 c. onions, chopped
1/2 c. margarine
1 1/2 c. water
2 cans cream of mushroom soup
2 (12 oz.) cans evaporated milk
1 tsp. salt
1/2 tsp. pepper

Preparation

Drain clams, reserving liquid.
Set clams aside.
Combine clam juice, potatoes, onions, margarine and water.
Cook over medium heat for 15 minutes or until vegetables are tender.
Stir in soup, milk, salt and pepper.
Simmer until heated.
Stir in clams.
Serves 10 to 12.