Clam Chowder

Name: Clam Chowder
Ingredients: 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; white pepper; 4 tablespoons butter; 2 tablespoons fresh parsley, minced

12 ingredients

6 steps

Ingredients

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
white pepper
4 tablespoons butter
2 tablespoons fresh parsley, minced

Directions

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, 3/4 cup reserved clam juice, salt, thyme and white 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.