3 lb. onions, sliced
4 lb. potatoes, cubed
8 (8 oz.) cans sm. baby clams, strained (save juice)
3 pt. half & half
3 tbsp. flour
Pepper, to taste
1 1/2 sticks butter

1. Par boil potatoes for 10 minutes and drain.

2. Saute onions with 1/2 stick of butter in large sauce pan or Dutch oven.

3. Add clam juice, flour and pepper to onions.

4. Add half & half, potatoes and clams; bring to a simmer and cook 10 minutes.

5. Add 1 stick butter and continue cooking until butter melts and potatoes are fork tender. Serves 20.