2 (15 oz.) cans New England clam chowder
1 (6 1/2 oz.) can chopped or minced clams
2 med. potatoes, 1/4" dice
1 med. onion, 1/4" dice
1 tsp. dried dill weed
1/8 tsp. garlic powder
1/2 tsp. onion powder
1 pt. light cream

Cook potatoes in boiling water until done. Saute onion until translucent. Combine all ingredients but cream. Warm slowly until ready to simmer, stirring occasionally. Add cream. Heat to serving temperature. Do not boil.