New England Clam Chowder

This was one of the recipes I acquired while in cooking school at college.  It's one of my favorites and so easy to make.

New England Clam Chowder

6 T. butter
1 onion, diced
4 cans minced clams, drain and reserve liquid
3 med potatoes, peeled and diced
1 c. heavy cream
1 T. corn starch, dissolved in 2 T. cold water
salt and pepper, to taste

Melt butter in medium saucepan and add onion.  Cook until translucent.  Add reserved clam liquid and add enough water to equal 2 cups.  Add potatoes and boil over medium heat until fork tender.  Add in clams, heavy cream, salt, pepper and corn starch slurry and cook an additional 10 minutes until thickened.  Serve with oyster crackers and warm crusty bread.