Clam Chowder

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb potato, peeled
• 1/2 tablespoon butter
• 3/4 cup finely chopped onion
• 1 small garlic clove, very finely minced
• 1 cup half-and-half
• 1/2 cup whipping cream
• 4 (8 ounce) cans chopped clams, drained (juice reserved, pass through strainer lined with a bit of cheesecloth to catch any grit)
• 1/4 teaspoon salt (preferably seasoned)
• 1 pinch dried thyme
• pepper
• 4 tablespoons butter
• 2 tablespoons fresh parsley, minced

Recipe

• 1 cook potatoes in salted water until tender, about 25 minutes. drain. mash lightly.
• 2 in a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
• 3 add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and pepper and heat to scalding.
• 4 add potatoes and clams.
• 5 bring to simmer, stirring frequently. thin with some milk if desired.
• 6 serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.