Here is my clam chowder "recipe", as I posted it to
rec.food.cooking. I know it's non-standard, but it's a favorite in
my family:

Clam chowder

Saute three or four (or more) cubed, peeled potatoes and three or
four (or more) diced onions in a stick (or more) of butter until the
onions are translucent. Pour in a gallon of whole milk, plenty of
salt and LOTS of pepper, a bottle or two of clam juice, and as many
cans of baby clams as you want (or use fresh clams, but I don't
bother). Heat through, then thicken with (I may get flamed for
this) cornstarch mixed with cold water and keep warm until it's time
to eat. My brother eats it with oyster crackers, but I like it as
is, plenty thick, and either hot or cold. So so delicious.

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