Clam Chowder

This recipe comes from 1967 Kansan`s Silver Spoon Cookbook of that year.

Clam Chowder
Mrs. Mary B. Mann

3 cups clams, copped
6 medium white potatoes, diced
5 cups water
6 Tablespoons fat, melted
1 medium onion, diced
1/3 cup rice
salt and pepper to taste

Combine clams, potatoes, water , fat and onion. Bring to boiling point. Add rice, salt and pepper. Cook until potatoes are done, about 30 minutes. ( Clams will become tough if overcooked).
If desired other vegetables , such as corn, carrots or tomatoes may be added.