4 tbsp. butter
1 onion (med.), minced
2 (10 oz.) cans minced clams (undrained)
6 c. milk
4 c. potatoes, diced, cooked
Salt and pepper (to taste)
Flour OR cornstarch AND water (to thicken, if desired)

Saute onions in butter in large kettle for 5 minutes. Add other ingredients. Simmer about 1 hour. Makes 12 servings.

(You may thicken this way: melt 3 tablespoons butter in a small skillet or saucepan over low heat. Remove from heat and blend in well 3 tablespoons flour; stir over low heat 3 minutes but do not brown; cool. Add 1 cup milk and stir and blend well; cook over low heat, stirring constantly, until thickened, and gradually add some of the chowder until the mixture is smooth but thin. Add this liquid to the chowder, stirring well, while the chowder thickens.)