2 tsp. butter
1 (20 oz.) can minced clams
Pinch of pepper
2 potatoes, diced
1 c. chopped onions
4 c. water
2 tsp. salt
2 tsp. cornstarch
1 (13 oz.) can evaporated milk

Melt butter in saucepan. Add onions and saute lightly. Drain the liquid from the canned clams and add to the saucepan, but reserve the clam meat. Add the water, salt, pepper and cornstarch and stir well. Add the potatoes. Cover the pot and cook over low heat 10 minutes. Uncover and add the evaporated milk and clam meat. Cook and stir until mixture simmers. Makes 10 cups. If you use evaporated skim milk, only 83 calories per cup.