Clam Chowder - cooking recipe

Ingredients

1/2 peck clams
12 potatoes
1 medium sized onion
1 pt. clam juice
1/4 lb. oleo
1 can evaporated milk
1 pt. milk

Preparation

Steam clams.
Pick
out
clams and save juice.\tDice or slice potatoes; chop
onion
fine.
Add
water to cover.\tCook for 1/2 hour.
Add\toleo
and
evaporated and fresh milk.
Add clams last. Salt
and\tpepper\tto taste.
Heat (do not boil). Browned, diced pork fat can also be added.