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BOSTON CREAM CLAM CHOWDER 
10 potatoes, diced
3 onions, diced or grated
Salt and pepper to taste
1 can Carnation milk
4 qts. milk
4 cans chopped clams
1 can creamed corn (optional)

Cook the potatoes and onions until tender. Add the clams and heat again to boiling point. Lower the heat and add the canned milk and the regular milk. Add the cream corn if you desired and simmer until hot but not boiling. Being careful not to scorch, stirring often.
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