New England Clam Soup - cooking recipe

Ingredients

1 qt. quahogs, open, drain and reserve juice, straining thoroughly
1/4 lb. butter
1/4 small onion, minced
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley, chopped
1 qt. whole milk

Preparation

Chop clams coarsely.
Melt butter in top of double boiler over hot water.
Add rest of ingredients.
Add clam juice.
When hot, add clams and cook slowly 15 minutes.
If not to be used immediately, refrigerate or freeze.
Bring milk to a scald and add to clams.
Add seasoning to milk mixture and heat thoroughly. Serves 5.