Instructions: Melt butter in heavy large saucepan over medium heat. Add potato and onion.

Cook until onion in tender, about 6 minutes. Add enough bottled clam juice to reserved clam broth to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes. Add clams, cream and dill. Bring to a simmer. Season with salt and pepper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.