Clam Chowder

Recipe by evelynathens
READY IN: 33mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
  • 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.
  • Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
  • Add potatoes and clams.
  • Bring to simmer, stirring frequently. Thin with some milk if desired.
  • Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.
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