Locke-Ober Clam Chowder

         Yield: 6 Servings
Categories: Soups, Stews

1 tb Butter 1 lg Russet potatoes; peeled and -chopped into 1/2" cubes 1 md Onion; chopped 1 c Bottled clam juice 2 c Fresh clams; chopped -or- 4 cn Chopped clams; 6.5 -ounce,liquid reserved 1 c Whipping cream 3 tb Fresh dill; chopped Melt butter in heavy large saucepan over medium heat. Add potato and onion. Cook until onion in tender, about 6 minutes. Add enough bottled clam juice to reserved clam broth to measure 2 cups. Add to saucepan. Cover and cook until potato is tender, about 12 minutes. Add clams, cream and dill. Bring to a simmer. Season with salt and pepper. Recipe by: Locke-Ober Restaurant