Ingredients
- • 2 1/2 cups water
- • three 6.5-ounce cans minced clams (plus liquid)
- • 1/2 cup all-purpose flour
- • 1 teaspoon minced fresh parsley
- • 1/2 teaspoon salt
- • 1 bay leaf
- • dash ground thyme
- • 2 white or red potatoes, peeled and diced
- • (not russet or yellow potatoes)
- • 1 cup heavy cream
Instructions
- Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
- When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
- Add the clams to the saucepan and simmer for 10 minutes, stirring often.
- Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. (http://www.topsecretrecipes.com)
- Makes 5 servings.
- Tidbits
- Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.
