Clam Chowder (about 5-6 servings)

1/2 large onion, chopped
2 tbsp olive oil
3 large potatoes, peeled and diced into 1 cm cubes
1/2 cup diced carrots
1 small can of baby clams
4 cups hot milk (microwave it)
Spices:
	1.5 tsp salt
	3/4 tsp pepper
	pinch of tarragon
	pinch of garlic powder
	.5 ounce sherry
	

Heat olive oil on medium heat in a no-stick dutch oven (or large pot)
Add chpped onions and sautee for about 5 minutes until golden.
Add diced potatoes and carrots to pot. 
Stir while cooking over medium heat for about 5 minutes.
Add can of baby clams, complete with liquids. Heat for another 5 minutes.
Add hot milk, and spices. 
Bring pot to point of boiling, then turn down heat to simmer 25 minutes more.
Use a masher to mash the vegetables roughly in the pot.
Add butter. Taste, and adjust salt, and pepper.

You can serve immediately, or refridgerate it for the next night. 
The flavour improves overnight - really much better the next day!