Milky Clam Chowder - cooking recipe

Ingredients

2 cans (Geisha) baby clams
1/2 c. water
2 medium potatoes
1 small onion
1 can evaporated milk
1 can water
4 Tbsp. butter
salt and pepper to taste

Preparation

Drain the clams and add 1/2 cup water, chopped onion and (cut) potatoes in a small saucepan and cook until slightly tender.
(Or precook the onion and salt pork and then add to the liquid.)
Add the clams and cook gently (do not boil), then add evaporated milk and 1 can of water.
Add butter and salt and pepper to taste.