2 cn Gorton’s clams
1 c Pared diced potatoes
2 tb Butter
1/4 c Chopped onion
2 c Milk
-Salt and pepper to taste -Cooking Sherry (optional) Drain clams. Cook onion in butter. Add potatoes and clam juice and cook until tender. Add clams and milk. Heat and season. Do not boil. The Side and Back Panel Cookbook edited by Craig T. Norback From The Cookie Lady’s Files —–