2 medium onions, chopped
2 tbsp. butter
1 1/4 c. chicken broth
2 c. diced potatoes
1 bay leaf
1/4 tsp. celery salt
2 cans minced or chopped clams
1 can creamed corn
2 c. milk
dash of pepper

In a 3-quart saucepan, sauté onion in butter until soft, but not brown. Add broth, potatoes, seasonings and clams. Cook, covered, 15 to 20 minutes. Add corn and milk. Heat through. For richer soup, use 1 cup half and half in place of milk.

Serves 4 or 6.