1 1/2 tbsp. minced onions
6 tbsp. butter
6 tbsp. flour
Clam liquid
3 (7 1/2 oz.) cans minced clams
3 c. bottled clam juice
3/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. light cream
Lump of butter
Dash of paprika

Saute onions in butter until golden brown. Stir in flour. Add liquid from clams (1 cup). Add bottled clam juice and seasonings. Stir and heat until slightly thickened. Add cream and clams. Heat again with lump of butter and dash of paprika. Sprinkle with croutons. Serve in heated cups or soup plates. Best when made ahead and refrigerated.

Substitute one can whole clams. Fresh minced clams are best.