Serves: 10*

1/4 pound margarine or salt pork

4 large onions, chopped

4 quarts water

2 quarts diced potatoes

1 quart milk OR one can tomato soup (10 3/4 oz.)

Salt and pepper

1 quart chopped canned clams or quahogs (large clams washed up on beach at low tide).

Directions: Brown onions in fat until brown. Add water, potatoes with the milk or soup, seasonings and clams. Cook until potatoes are tender. Valerie uses the tomato soup for English type clam chowder, but if you prefer the white clam chowder, use milk instead. *Recipe could be cut in half to serve 5.

CLAM CAKES

Serves: 4

Don’t make too big or they will be raw in the middle.

1 1/2 cups flour

1 1/2 teaspoons baking powder