Clam Chowder - cooking recipe

Ingredients

2 cans chopped clams
1 onion, minced
butter
1 can crisp sweet corn
russet potatoes or idaho potato
half-and-half
milk
sherry wine

Preparation

Boil the potatoes in their skins until tender.
Dry them and the skins will slip right off.
Cut into small dice and set aside.
Saute the onion in butter until translucent.
Add clams with juice and corn to the onion.
Simmer for a few minutes to combine the flavors.
Gently stir in cooked potatoes.
Chowder can be prepared ahead to this point.
Add combined milk and half and half to desired taste and consistancy.
Heat thoroughly, but do not boil.
Serve with warmed sherry on the side, to taste.