The Most Amazing Clam Chowder Ever

• 3 (10 ounce) cans baby clams (I use generic)
• 1 (14 ounce) can cream-style corn
• 5 russet potatoes
• 4 medium onions or 4 large onions
• 1 bunch green onion
• 2 -3 chicken bouillon cubes, to taste
• 3 cups milk, I use 1%, but anything will do
• instant potato flakes
• salt
• black pepper (lots)

1. Peel and dice onions and pan fry them until lightly golden.
2. In a large pot peel and dice potatoes, add cooked onions, the 2 cans of clams with juices and the cream corn.
3. Cover with just enough water to cover, add boullion and allow to come to boil.
4. Once the potatoes are cooked there should be barely any water left in the pot.
5. At this point chop the whole bunch of green onions and add the milk.
6. Do not let soup come to boil just allow the milk to heat through.
7. To thicken add instant potato flakes until it reaches the consistency you like.
8. A little salt when frying the onions and lots of cracked or regular black is all the seasoning needed.
9. This soup will thicken alot upon standing, but because it is reach in flavour when re-heating you can add a little water to change the consistency and wont lose any of the wonderful flavour.
10. Serve with crusty bread for a very filling lunch or light dinner.

baby clams, creamstyle, potatoes, onions, green onion, bouillon cubes, milk, potato flakes, salt, black pepper

Taken from www.food.com/recipe/the-most-amazing-clam-chowder-ever-134694 (may not work)