Jean's Clam Chowder
1 medium yellow onion, chopped
5 tablespoons unsalted butter
3 large yellow or red potatoes, peeled and ½-inch dice
3 10-ounce cans whole baby clams, reserve liquid
2 cups milk or evaporated milk
Salt and freshly ground black pepper
Melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the onions and cook until soft, 5 to 7 minutes.
Increase the heat to medium high. Add 2 cups of water, juice from the clams and the potatoes to the pan and simmer until the potatoes are tender, about 10 minutes. Add the clams and simmer 5 minutes. Add the milk and the remaining 2 tablespoons butter.
Season to taste with salt and pepper. Bring to a low boil over medium high heat and serve.