New England Fish Chowder

1 tbsp. Butter or margarine
1 large Onion, chopped
3 - 4 Potatoes, cubed
1 jar Snow's clam juice
1 lb. Cod or other white fish
1 can Evaporated milk
1/2 tsp. Season salt

Sauté butter, add onion and potatoes. Add clam juice and enough water to cover the potatoes in bottom of pan, bring to a boil. Reduce heat and cook for 10 minutes until potatoes are soft, but not mushy. Add seasoning salt.
Add fish and simmer until flaky and can be broken into bite size pieces.
Add can of evaporated milk, fill can with water and add. Heat through but do not allow to boil. Salt and pepper to taste.

Sally Nisenson         


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