New England Clam Chowder

1 small yellow onion, minced
3 tbsp. butter
3 (10½ 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.