1/2 lb. butter
3 c. diced onion
1 c. flour
1 qt. minced sea clams
1 to 1 1/2 qt. light cream
1 lb. peeled, diced potatoes
Spanish paprika

Make a roux: Saute onions in butter until soft, then stir in flour and cook and stir for 2 to 4 minutes. Cool.

Bring clams and clam juice to a boil and simmer 15 to 20 minutes. Cook potatoes separately in boiling water. Add hot clam juice and clams to the cool flour- butter roux stirring with a whisk until smooth. Bring to a boil, reduce heat and add potatoes and light cream. Add more or less cream depending on how thick you like chowder. Simmer 5 to 10 minutes. Garnish with paprika. About 15 cups.