Clam Chowder

So, simple and great on a snowy night.

Peel and cube 6 yukon gold potatoes and boil with 1/2 of a chopped onion until the potatoes are fork tender. Drain but reserve the broth. Make a light cream sauce (for a quart of milk or half and half use 4 Tbs flour and 4 Tbs butter). Add 2 cans of chopped clams with the liquid and the potatoes and onions. Heat through. Check for seasoning and add salt and pepper as desired. If chowder is too thick add some of the reserved potato broth. If you like a very thick chowder then increase the amounts of flour and butter used to make your cream sauce.