2 cans minced clams (6 1/2 oz. cans)
1 onion
1/2 stick butter
4-6 potatoes, peeled & cubed
1 bay leaf
Salt & pepper
1 qt. reconstituted powdered Carnation plus
1/2 c. additional powdered milk

Whole milk and half & half can be used for richer chowder.

Drain canned clams well. Put clam juice in measuring cup with enough water to measure 2 cups liquid; set aside.

In large Dutch oven saute sliced onion in butter. Add raw potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and cook slowly a few minutes. Add bay leaf and 2 cups liquid which has been set aside. Simmer, covered, until potatoes are tender. About 1/2 cup instant potato flakes can be added if you like a thicker chowder. Add milk. Return to boil. Turn to low heat and add clams. Few drops hot sauce can be added if desired. Cook 1 minute and turn off.