Clam Chowder

1 quart steamed softshell clams
1 each onion
3 each medium potatoes, diced
2 tablespoon chopped parsley
1/4 lb butter
2 cup milk
1 salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow