1/4 lb. (1 stick) butter
1 qt. (4 c.) minced onions
1 c. flour
1 qt. minced sea clams
1 1/2 qts. clam juice
1/2 to 1 qt. half & half or light cream
1 lb. diced, peeled potatoes (about 4 potatoes)

Melt butter in heavy kettle. Add onions; saute until clear. Blend in flour (use 1 1/2 cups if you like it thicker) and cook over low heat, stirring frequently for 2-4 minutes. Set aside to cool.

In separate pot, bring clams and juice to boil. Simmer 15 minutes. In another pot, cook potatoes in boiling water. Drain and set aside. Add hot clam stock to cooled flour mixture, whisking well. Bring to boil, stirring. Reduce heat and add cooked potatoes. Stir in milk as desired. Simmer 5-10 minutes. Season to taste with salt and pepper. Serve with a sprinkle of paprika. Makes 1 gallon.