Melt butter in saucepan. Add onions and saute until amber. Drain the liquid from clams and add to the saucepan, reserving meat. Add water, salt, pepper, spices, and cornstarch and stir well. Add potatoes. Cover and cook at a quick simmer for 10 minutes. Uncover and add milk and clams. Cook, stirring constantly, until the chowder simmers. Do not boil.
This makes a tolerably good chowder.
From: Dave Sacerdote Date: 14 May 96
Your Fast Clam Chowder is ready. Bon appetit!
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