New England Clam Chowder - cooking recipe

Ingredients

3 cans minced clams
5 Tbsp. butter or margarine
1 1/2 c. chopped onions
3 c. bottle clam juice
2 c. boiling water
1 1/2 c. peeled, diced potatoes
1/2 tsp. white pepper
1 Tbsp. cornstarch
2 c. light cream

Preparation

Drain clams and reserve juice.
Melt the butter in a large saucepan.
Saute the onions for 10 minutes, stirring frequently. Add the bottled clam juice and reserved clam juice, water, potatoes and pepper.
Cover and cook over low heat for 25 minutes. Add clams and cook 5 more minutes.