1 qt. steamed clams, chopped
1/2 lb. butter
1/3 c. cooking sherry
1 bag frozen diced onions (12 oz. approx.)
2 cans evaporated milk
4-5 lb. potatoes
1-2 pt. clam broth

Peel and cut potatoes in approximately 1 inch cubes. Place in pot and cover with minimum amount of water to just cover potatoes. Cook slowly until potatoes start to dissolve and water turns milky. Potatoes should be rounded without corners as this potato water mixture is the base of the chowder. Salt and pepper to taste.

In a fry pan, add half the butter (1/4 pound) and the onions, slowly saute until the onions are clear and just start to brown. Add sherry and remainder of butter. Bring back to simmer and remove from heat.

Add contents of fry pan to potato base, along with both cans of evaporated milk and chopped clams.

Heat chowder slowly stirring contents, until the verge of a boil, do not boil. Add clam broth to obtain desired consistency. Best when prepared an hour or more before feasting!

Serves 4-6.