2 c. water
1 lb. clams
1 med. onion
4 med. potatoes, diced
2 c. milk (equal to broth)
Salt and pepper to taste
1 tbsp. butter
Cornstarch dissolved in water - use to thicken

Steam clams in water for 20 minutes. Strain water several times and set aside as broth. Dice clams, onions and potatoes and add to broth. Add salt and pepper. Bring to a boil and then simmer until potatoes are cooked. Add 2 cups milk (or amount equal to broth). Bring to a boil, stirring constantly. When chowder starts to boil, lower temperature and add cornstarch to thicken. Melt pat of butter on top and serve.

You can make the broth with everything except the milk and freeze it until you are ready to make it. Whenever we have steamers we like to save some clams to make chowder broth. We freeze it and pull it out when the weather gets chilly and make the chowder then. Delicious! Actually, I snitched this recipe from my Dad, Robert J. Haggerty, but I claim it for my own because we think he adds a "secret ingredient" which he won't tell us about.