Richard's Clam Chowder
1 small onion finely chopped and sautéed in a small amount of butter.
4 slices bacon, cooked and finely crumbled
6 medium potatoes, peeled and diced
1 tsp. salt
¼ tsp. black pepper
¼ tsp. white pepper
2 tbsp. Cornstarch
2 cups half and half (use more for a thinner soup)
2 tbsp. Butter
1 16oz. can chicken broth
6- 6.5 cans minced clams

Peel and dice potatoes
Sauté onions in a little butter


In a 4 qt dutch oven, combine the juice off of the clams, potatoes, bacon, chicken broth, salt and pepper.
Cook over medium heat , stirring occasionally, until potatoes are tender.
Add remaining butter and continue cooking 5 minuets
Dissolve the cornstarch in a cup of half and half, add slowly to the mixture, stirring constantly.
Add remaining milk in small portions, stirring constantly
Add clams
Bring mixture to a near boil, stirring constantly. ( Mixture will feel light and frothy when ready)
Remove from heat immediately.
Serve Warm