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  • Cheryl's New England Clam Chowder

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    Cheryl's New England Clam Chowder
    Servings: 2
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 pound boiling potatoes, peeled
    • 1 c. (or possibly more) half and half
    • 1/2 c. whipping cream
    • 4 (6 1/2 ounce.) cans minced clams, liquid removed (juice reserved)
    • 1/4 teaspoon salt
    • Healthy pinch of grnd thyme
    • Freshly grnd white pepper
    • 1/2 med. onion (diced)
    • 1/2 med. carrot (diced)

    Directions

    1. Cook potatoes, carrots and onions in large pot of boiling salted water till knife pierces centers easily, about 25 min. Drain. Transfer to bowl. Mash lightly.
    2. Scald 1 c. half and half and cream in large heavy saucepan. Add in potatoes, clams, 1 c. reserved clam juice, onion, carrot, salt and thyme and pepper. Bring soup to simmer, stirring frequently and thinning with more half and half if you like. Ladle into bowls to serve.

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