Chunky Clam Chowder

By cwyorkiex3

Grandma stored potatoes in a cool and dry place, never in the refrigerator. She knew that storing potatoes in the refrigerator would cause them to become especially sweet and turn dark when they were cooked.

Ingredients

• 1 (5-ounce) can whole baby clams, undrained
• 1 large potato
• 1 small onion (about 1/2 cup chopped)
• 2/3 cup evaporated milk
• 1/8 teaspoon white pepper
• 1/8 teaspoon dried thyme
• 1 tablespoon butter
• Red bell pepper strips, optional for garnish
• Sprigs of thyme, optional for garnish

Details

Servings 2

Preparation

Step 1

1.Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup.

2.Peel and coarsely chop the potato. Finely chop the onion. Combine clam juice mixture, potato and onion in a large saucepan. Bring to a boil over high heat.

3.Reduce heat to medium-low. Simmer mixture until potato is tender, about 8 minutes.

4.Add milk, pepper and thyme to potato mixture in saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add butter.

5.Cook until chowder thickens, about 5 minutes, stirring occasionally. Stir in the clams. Cook until clams are firm, about 5 minutes, stirring chowder occasionally.

6.Garnish chowder with red bell pepper strips and fresh sprigs of thyme, if desired. Since chowder freezes well, double the recipe, if desired, and freeze half for a quick weeknight dinner.