Clam Chowder

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My favourite clam chowder recipe. Not much to get in the way of the clams except for some potatoes, cream and butter. Sometimes, austere simplicity is the only way to go.

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Steps

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Cook potatoes in salted water until tender , about 25 minutes.

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Drain.

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Mash lightly.

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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.

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Add the half and half and cream , cup reserved clam juice , salt , thyme and white pepper and heat to scalding.

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Add potatoes and clams.

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Bring to simmer , stirring frequently.

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Thin with some milk if desired.

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Serve immediately , floating 1 pat of butter per bowl of soup and dusting with parsley.

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Ingredients

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potato, butter, onion, garlic clove, half-and-half, whipping cream, clams, salt, dried thyme, white pepper, fresh parsley