Windjammer's Clam Chowder

• 1 dozen cherrystone clams
• 1 large Idaho potato, peeled and cut in 1/2-inch dice
• 1/2 cup finely chopped onion
• 2 tablespoons butter
• 2 cups heavy cream
• 1 quart milk
• 3 drops Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons finely chopped dill

1. Have fish market open clams and reserve juice.
2. Separate clams from juice and chop clams coarsely.
3. Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm.
4. Drain and reserve potatoes.
5. Saute onion in butter, cooking over low heat until transparent.
6. In a saucepan combine onion, cream, milk and clam juice.
7. Heat until almost boiling.
8. Add Worcestershire sauce and chopped clams.
9. Simmer about 3 minutes until clams are just cooked through.
10. Taste and adjust seasonings with salt and pepper.
11. Add potatoes and dill.
12. Serve immediately.

cherrystone clams, potato, onion, butter, heavy cream, milk, worcestershire sauce, salt, dill

Taken from cooking.nytimes.com/recipes/2741 (may not work)