Windjammer's Clam Chowder

1. 1

   Have fish market open clams and reserve juice.

2. 2

   Separate clams from juice and chop clams coarsely.

3. 3

   Meanwhile, boil diced potatoes 5 to 10 minutes until done but still firm.

4. 4

   Drain and reserve potatoes.

5. 5

   Saute onion in butter, cooking over low heat until transparent.

6. 6

   In a saucepan combine onion, cream, milk and clam juice.

7. 7

   Heat until almost boiling.

8. 8

   Add Worcestershire sauce and chopped clams.

9. 9

   Simmer about 3 minutes until clams are just cooked through.

10. 10

    Taste and adjust seasonings with salt and pepper.

11. 11

    Add potatoes and dill.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.