1 cup chopped onion
1 tbsp. vegetable oil or 1 slice bacon, cut into confetti-size pieces
2 cups cubed potatoes (about 1 lb. russet potatoes, peeled)
1 cup water
1 pint (2 cups) fresh clams and their liquor or 2 (6 ounce) cans minced clams and their juices
3 cups hot milk
2 tbsp. all-purpose flour
2 tbsp. butter, softened
1 1/2 tsp. salt or to taste
1 tsp. black pepper or to taste
3 to 4 drops red pepper sauce, or to taste
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In a large saucepan over medium heat, combine the onion and oil or bacon. Cook until the onion is softened, about 5 minutes. Add the potatoes and water. Lower heat to simmer; cover and cook until the potatoes are easily pierced with a fork, about 15 minutes. Add the clams and their juices along with the hot milk.
Stir together the flour and butter. Add to the chowder, stirring constantly. Cook over low heat until the mixture thickens slightly. Do not allow to boil. Adjust seasoning to taste with salt, pepper, and red pepper sauce.
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