2 cans (8 oz. each) chopped clams
1/4 c. (1/2 cube) butter
1 lg. onion, chopped
3 lg. potatoes, diced
1 bottle (8 oz.) clam juice
1 c. water
1 tsp. salt
1/4 tsp. pepper
1 lg. can evaporated milk
Chopped parsley, optional

1. Melt butter, saute onion until soft.

2. Add potatoes, clam juice, water, salt and pepper. Cover and bring to boil; lower heat and simmer 15 minutes or until potatoes are tender. Remove from heat and mash potatoes slightly.

3. Add milk and clams with liquid. Heat slowly just until hot.

Do Not Boil - at this point if you want chowder thickened, add small amount instant potatoes. Make sure it doesn't boil!

Note: More flavorful if made ahead, cooled and refrigerated. Reheat slowly until hot.