1 1/2 doz. chowder clams
6 potatoes
Water
Salt to taste
2 tbsp. cornstarch
1 1/2 c. milk
Pepper to taste
2 tbsp. butter

Clean and dice clams. Dice potatoes. Put potatoes in pot. Add water (a little more than covering potatoes). Add salt. Boil approximately 10 minutes or until done. Remove and save some of the water. Add diced clams and clam juice, bring to a boil. Add cornstarch to thicken water and juice. Turn down heat. Add milk slowly to boiled water (do not let it come to a boil). If soup loses some flavor when milk is added, add some of potato juice held in reserve. Add pepper and pats of butter.