1 stick butter
1 1/2 cups diced onions
1/4 cup flour
1 14-oz can or jar of clam juice
salt an pepper to taste
1 cup milk
1/2 cup heavy cream
2 cups peeled, cubed potatoes (about 4 medium)
1 28-oz can chopped clams
In a pot over medium heat, melt butter.
Add onions and saute until translucent.
Add flour and mix well.
Add clam juice and mix.
Add milk and cream and bring to a boil.
Add potatoes and cook over medium high heat until they start to soften -
DO NOT overcook as they will become mushy.
Add clams and simmer 5 minutes.
Season to taste - very important!
(Recipe from Stew Leonard's Deli)
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