1/4 lb. butter
6 cans minced clams, drained
3 c. chopped onions
6 c. clam juice
4 c. boiling water
3 c. diced potatoes
1 tsp. white pepper
2 tbsp. cornstarch
4 c. light cream

Drain clams, save the juice. Saute onion, add clam juice, water, potatoes and peppers. Cook over low heat 25 minutes. Add clams, cook 5 minutes. Mix cornstarch and cream until smooth. Add to chowder, stirring steadily until it is ready to boil. Simmer 5 minutes more. Let cool, add 1 quart cream or half and half. Makes 2 1/2 to 3 gallons. Heat and serve as needed.