1 qt. fresh chopped clams in juice
2 c. finely chopped onions
12 oz. butter
1 qt. quahaug juice
5 c. cubed potatoes
10 oz. water
1/2 c. flour
1 1/2 c. light cream
3 tsp. white pepper
Optional: Paprika, parsley (finely chopped) as garnishes

Pick over clams for broken shells and discard any black skin from the necks. Refrigerate cleaned clams. Saute onions in 8 oz. of butter over a low flame until the onions are golden. Add 16 oz. of quahaug juice to the onions and continue to cook until the onions are done. Add the cubed potatoes to the onion mixture and cover with 10 oz. of water. Add remaining quahaug juice.

Bring to a boil and cook potatoes until tender. When the potatoes are finished, add the clams in juice to the potato and onion mixture. Heat light cream in a double boiler until it is hot.

Make roux with remaining butter and flour. Let cook for 1 minute. Stir the roux into chowder until it begins to thicken. Add the light cream to this mixture. Thin out to your desired consistency. Season to taste (white pepper). Yield: approximately 1 gallon.