This recipe is from vitainchicago Mom of wendyinchicago 

New England Clam Chowder

4 or 5 red potatoes, peeled, and cut into bite size pieces (keep in water until ready to use)

2 - 10 oz cans of chopped clams (or you can use whole, your call) undrained.

1 medium onion, chopped

6 cups water  (enough to cover potatoes)

1/4 stick butter

1 pint Half & Half

1 pint Milk

Salt and White pepper to taste

4 Tablespoons flour mixed with 6 oz water to thicken soup

In a large stock pot, add onions and potatoes, pour in water (it should just cover the potatoes, add more if needed), add salt to taste and butter.  Cook on medium heat until potatoes are just cooked, not too soft. DON'T DRAIN.  Pour in the Half and Half, Milk, and clams with juice.  Add white pepper to taste.  When it comes to a boil, mix the flour and water together, slowly add to the stock pot as you stir, thickening the soup.  If it is too thick add some more milk, if too thin, add more flour/water mixture.  Let simmer for 15 minutes.

Makes 6 servings