1 (7 1/2 oz.) can minced clams with juice
1 can cream of potato soup
1 c. milk
1/8 tsp. pepper
1/8 tsp. paprika
1 tbsp. butter

Add all ingredients in saucepan. Gently simmer for a few minutes. Chowder is better if it is allowed to stand several hours before serving (can be refrigerated and reheated). Serves four.