- 2 small yellow onions, minced
- 3 tbsp. butter
- 3 (10˝ oz.) cans minced clams (do not drain)
- 2 cups diced, peeled potatoes
- 1 cup diced, peeled carrots
- 1 tsp. salt
- 1/2 tsp. white pepper
- 2 cups milk
- 1 cup light cream
- 1/4 tsp paprika
Sauté onions in 2 tablespoons of butter in a large saucepan over moderate heat 5 - 8 minutes until pale golden. Drain liquid from clams into saucepan. Add potatoes, carrots, salt, and pepper, cover and simmer 10 - 12 minutes until carrots and potatoes are nearly tender, stirring occasionally. Add clams, milk, and cream and simmer 5 - 7 minutes just to heat through. Add remaining butter, stir until melted, sprinkle with paprika.