To each 10 oz. can of Pioneer Brand Minced Clams use 1 pound of sliced
Spanish or white onion.
For a good sized chowder take six large onions (white), and cut in
lengths one inch long. Pour the juice from the clams into saucepan, add
onions and a little water and boil thoroughly until onions are well
cooked and soft. Then add clams which have been taken out of the can
and put into a dish, and stew five minutes before onions are done. Next
place in a stew pan about a pint of cream or half cream and half milk
and let come to a boil. After the clams have been in with the onions
for about three minutes pour on the hot milk and season to taste with
salt and pepper. If serving in a soup plate, a little chopped parsley
adds to the attractiveness of the dish. Then EAT it.
(You can substitute for fresh milk or cream—Carnation Canned Milk
diluted—⅔ milk to ⅓ water. The soup should be thick and not too watery.
This can be regulated by amount of milk added.)