Linda'S New England Clam Chowder

• 8 large potatoes, peeled, and cubed into 1-inch squares
• 2 large onions, cut in 1/2, then thinly sliced
• 2 (10 ounce) cans geisha brand baby clams, with juice
• 2 quarts whole milk, works best
• 1 (12 ounce) can evaporated milk
• 1/2 cup margarine
• salt and pepper, to taste
• 1 (16 ounce) bottle clam juice (optional)
• 2 (14 3/4 ounce) cans cream-style corn (optional)

1. In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
2. Add salt and pepper, and let come to a boil. Boil about 15 minutes.
3. Drain out water, until it is just covering all.
4. Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
5. Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
6. If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
7. Add salt and pepper, to taste.
8. Makes a big pot.

potatoes, onions, baby clams, milk, milk, margarine, salt, clam juice, creamstyle

Taken from www.food.com/recipe/lindas-new-england-clam-chowder-218341 (may not work)