New England Clam Chowder


2 cups water
1 large potato, peeled and cubed
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups minced clams, with juices
1 cup heavy cream
2 tablespoons butter

1. Combine first 5 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover and simmer 10 minutes or until potato is tender.
2. Add clams, and return mixture to a boil, stirring occasionally. Remove from heat, and let stand 20 minutes.
3. Stir in cream and butter. Cook over low heat, stirring constantly, until thoroughly heated.