2 lg. onions, chopped fine
1 1/2 qt. potatoes, chopped fine
2 dozen lg. cherrystone clams, chopped fine (keep juice)
3 tbsp. butter
Black pepper to taste

Saute onions and potatoes until soft in butter. Let clams settle in own juice and pour off top clams and juice until no sand remains in clams and juice. Simmer clams and juice until warm (hot). In large soup pot combine onions, potatoes and clams and juice and simmer not quite a boil. Pepper to taste. (Also can add 2 cups milk.)