Instructions: In a large skillet, melt butter. Add onions and saute until cooked but not browned.

Meanwhile cut potatoes into bite-sized pieces for chowder. Cook for 10 minutes in boiling water. Do not overcook or they will fall apart in chowder. Drain immediately and set aside.

When onion is cooked add flour and blend in well with wire whisk. Continue cooking for two to three minutes longer.

Cut clam meat into small pieces. Strain clam liquid with fine strainer to be sure there are no shells, and pour gradually into butter and flour mixture, stirring constantly. Add the clam pieces and continue to cook over low heat for about 10 more minutes, long enough to cook the clams.

Gradually add cream to roux (butter & flour mixture), stirring constantly. Heat through over low heat, being careful not to boil. Add salt, pepper and parsley to taste, then add the potatoes and serve.

Chowder will be thick. If a thinner consistency is desired add more cream or milk. Although milk will thin more easily than cream, it will curdle if chowder should get by you and come to a boil.

Comments: The flavor of chowder made with fresh quahogs (hard shelled clams) cannot be duplicated with canned ingredients or bottled broth!

At your local fish market or supermarket, but about 2 dozen large fresh quahogs and shuck (be sure to save all liquid for this is the key to the flavor). The faint of heart can substitute fresh chopped clams in their own juice. You need at least one full quart and even as much as two. The more clams and natural juices, the more flavor.

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