Clam Chowder

• 1/2 pound butter
• 1 quart Spanish onion, diced
• 1/2 pound all-purpose flour
• 1 quart water
• 1 (55-ounce) can clams
• 2 ounces clam powder (recommended: St. Ours)
• 1/4 pound clam base
• 2 pounds potatoes, diced
• Half-and-half

1. In a heavy bottomed saucepan, melt butter.
2. Saute onions until they are translucent.
3. Add flour and cook for 2 minutes.
4. Add water, clams, clam powder and base.
5. Add potatoes and reduce to a simmer.
6. Cook until potatoes are tender.
7. Add desired amount of half-and-half.

butter, onion, flour, water, clams, clam powder, base, potatoes

Taken from www.foodnetwork.com/recipes/clam-chowder-recipe3.html (may not work)