New England Clam Chowder - cooking recipe

Ingredients

2 small onions, chopped
3 Tbsp. butter
2 (10 oz.) cans minced clams (not drained)
2 c. peeled, diced potatoes
1 tsp. salt
1/8 tsp. white pepper
2 c. milk
1 c. light cream
1/4 tsp. paprika (optional)

Preparation

Saute onions in 2 tablespoons butter in large saucepan for 5 to 8 minutes, until onions are pale gold in color.
Drain liquid from clams into pan.
Add potatoes, salt and pepper.
Cover and simmer for 10 to 12 minutes, until the potatoes are nearly tender.
Stir occasionally.
Add clams, milk and cream.
Cover and simmer for 5 to 7 minutes to heat through.
Add last tablespoon of butter and stir until melted.
Serve hot, sprinkled with paprika, if desired. Makes 6 to 8 servings.