6 tbsp. butter
1 lg. onion, chopped
6 tbsp. flour
3 (8 oz.) cans minced clams with liquid
2 (8 oz.) bottles clam juice
3 c. half and half cream
3 tbsp. tomato paste
3 tbsp. lemon juice

In a large saucepan, melt butter. Saute onion until soft. Stir in flour. Cook and stir until bubbly, about 2 minutes. Slowly stir in clams with liquid and clam juice. Cook and stir until mixture thickens and boils. Cover and simmer 15 minutes. Stir in half and half, tomato paste and lemon juice. Heat slowly; do not boil. Makes 10 servings.