4 to 6 cans minced clams
1 c. diced onions
3 c. diced potatoes
1 c. diced carrots
1 tsp. salt
1/4 tsp. white pepper
2 c. milk
2 c. light cream or half and half
2 tbsp. butter

Drain clams, reserving juice. Add water to juice to equal 4 cups. Add onions, potatoes and carrots. Boil until tender. Add salt, pepper, cream, milk and clams. Heat, being careful to avoid boiling. Thicken with cornstarch. Add butter before serving. Approximately 6 medium servings.