New England Clam Chowder - cooking recipe

Ingredients

1 can chopped clams
1 stick butter
4 to 5 c. diced potatoes
1/2 c. chopped onion
2 c. whole milk
1 c. light cream
4 Tbsp. flour
1 1/2 tsp. salt

Preparation

Drain clams.
Save juice.
Melt butter in 4-quart pan.
Add onion, potatoes, 1 1/2 cups water and 1/2 cup clam juice (drained from clams).
Cook, covered, 15 to 20 minutes.
Add clams, 1 1/2 cups milk and cream.
Blend 1/2 cup milk and flour.
Stir into chowder.
Heat to boiling, stirring mixture while it heats.
Add 1 1/2 teaspoons salt and dash of pepper.