Clam Chowder

3 tbsp. Crisco shortening
2 lg. yellow onions, peeled and thinly sliced
6 med. potatoes (about 2 lbs.), pared and thinly sliced
1 1/2 c. water
2 cans (10 oz. each) shelled whole baby clams or 3 cans (6 1/2 oz. each) minced clams, undrained
1 qt. milk
1 tsp. salt
1/4 tsp. ground white pepper


Melt Crisco in large, heavy saucepan. Saute onions and potatoes for about 5 minutes until golden brown. Add water; heat to boiling. Reduce heat; simmer, covered, 10 to 15 minutes or until potatoes are tender. Stir in clams and their liquid. Heat 2 to 3 minutes. Remove from heat. Add milk, salt and pepper. Cool mixture, uncovered, 30 minutes, then set, uncovered, in the refrigerator. About 20 minutes before serving, heat chowder over medium-low heat just until steam rises from top (about 20 minutes); do not boil. Makes 12 servings, 3 quarts.