Clam Chowder, New England Style

• 4 large potatoes
• 1 large onion, chopped
• 1/4 pound or more tablespoons butter
• 1 pint chowder clams, shucked
• 2 tablespoons flour
• 2 1/2 cups milk
• 1/2 pint cream
• Salt and freshly ground black pepper to taste

1. Peel, cube and cook potato in just enough water to cover.
2. Brown onion in two tablespoons butter.
3. Add onion to potatoes with liquid from clams.
4. Cook five minutes.
5. Add clams and cook seven to 10 minutes.
6. Blend the flour with enough milk to make a thick paste.
7. Add with clams, remaining milk, cream and remaining butter to potatoes and onions.
8. Season with salt and pepper.
9. Cook until mixture thickens.
10. Serve immediately, refrigerate or freeze.
11. To serve reheat.

potatoes, onion, butter, chowder clams, flour, milk, cream, salt

Taken from cooking.nytimes.com/recipes/10327 (may not work)