2 onions, finely diced 6 finely diced potatoes 1 large can clams, chopped 1 stick butter pepper to taste salt to taste
Sauté the diced vegetables in a pan with butter. Mix in half of the juice from the canned clams. Simmer the soup for about 45 minutes. Add salt and pepper to taste. For a creamy clam chowder soup, add two cups whole milk to this recipe.
