| | Directions | | Drain clams (reserve juice) Melt butter in pan and sauté onions for 10 minutes. Add clam juice, water, clams, potatoes and pepper; cover and cook over low heat for 25 minutes. Mix cornstarch and cream until smooth. Add to chowder stirring until reaching boiling point. Cook 5 minutes. Taste for seasoning. Serves 8 to 10. |
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| Ingredients | | - |  | 3 cans minced clams |
| - | | 4 tablespoons butter |
| - | | 1 1/2 cups clam juice (or off clams) |
| - | | 1 onion, chopped |
| - | | 2 cups boiling water |
| - | | 1 1/2 cups peeled potatoes, diced |
| - | | 1/2 teaspoon white pepper |
| - | | 2 tablespoons cornstarch |
| - | | 2 cups light cream |
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