Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
Preparation 15 min.
Cooking 25 min.
Ingredients:
* 2 tablespoons butter
* 1 large (1 cup) onion, chopped
* 1 1/2 teaspoons finely chopped fresh garlic
* 2 (10-ounce) cans whole baby clams, reserve juice
* 1 (15-ounce) can cream-style corn
* 1 (8-ounce) bottle clam juice
* 1 large (1 1/2 cups) potato, peeled, chopped
* 1 cup of milk
* 1 tablespoon chopped fresh thyme leaves*
* 1/2 teaspoon salt
* 1/4 teaspoon coarsely ground pepper
* Fresh thyme sprigs, if desired
Instructions:
Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Stir in reserved clam juice, cream-style corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until potatoes are just tender (12 to 15 minutes).
Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, until heated through (5 to 8 minutes).
To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
*Substitute 1 teaspoon dried thyme leaves.
TIP: Serve this chowder with warm bread and a green salad for a light, but satisfying meal.