Clam/Corn Chowder

2 lbs. potatoes, cubed (can use frozen bag)
1 onion, chopped
1 can corn
1 can clams
1 pint heavy cream
salt & pepper to taste

Saute the onions in butter in a sauce pan until they start to brown. Put the potatoes into a large pot. Open the can of corn and/or clams. Pour just the juice over the potatoes. Then add the sauteed onion, salt, pepper, and more water to the potatoes until they are almost covered with water. Cook over medium heat for about 30 minutes, stirring frequently to prevent burning. Then add the corn/clams and cream. Warm for another 5 minutes.