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Serves/Makes: 2

Ingredients:

• 2 (6-7 ounces) cans of minced clams with juice
• 2 1/2 cups peeled and chopped potatoes
• 1 cup chopped onions
• 1 teaspoon instant chicken bouillon
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground black pepper
• 1 1/2 cups milk
• 3 Tablespoons cornstarch
• 1 1/2 cups light cream
• 1/4 teaspoon liquid smoke
• Fresh thyme

How to cook:

• Drain clams, reserving juice. Add enough water to make 1 cup.
• In medium saucepan, combine juice, potatoes, onions, bouillon, Worcestershire sauce, thyme, and black pepper. Bring to a boil, then reduce heat. Cover and simmer 5 minutes or until potatoes are tender. Slightly smash potatoes with fork.
• In a small bowl, stir together the milk and cornstarch. Add cream and liquid smoke to milk and add to potato mixture. Cook and stir until thickened and bubbly.
• Stir in clams. Return to a boil, reduce heat, and cook about 10 minutes. Stir frequently to prevent sticking.
• Garnish with peppercorns and thyme.

This recipe for Clam Chowder from Cape Cod serves/makes: 2

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Main Ingredient: Clams
Preparation Method: Soups/Chowders
Cuisine: American