A New England Clam Chowder

 

It's a cold snowy night, so what works better against the cold than a hot bowl of chowder.  Decided to go with the classic original chowder from New England. This one's for you Dad.

A New England Clam Chowder

1 medium white onion, minced
1 tbsp. olive oil
2-3/4 cups milk
1 medium white potato, peeled and small chopped
2 bay leaves
1/2 tsp. dried thyme
1 (6.5 oz.) can minced clams
2 tbsp. butter
fresh cracked black pepper

In a deep saucepot, cook the onions in the olive oil over medium-high heat, until translucent but not browned.

Add in milk, chopped potatoes, bay leaves, thyme, and drained juice from the canned clams.

 

Cover and simmer for 20 minutes, watching to make sure your pot does not boil over.  Possibly speaking from experience, so just saying.

Uncover and add in the minced clams and butter.

Stir until butter is melted and allow to simmer until everything is heated through.  Make sure to stir often.

Serve up with oyster crackers.

NOTE

If you like a slightly thicker chowder, you can substitute half-n-half for regular milk.  Or you can bring the chowder to a boil and then whisk in 1 tbsp. of flour.  Once it's mixed in, drop temperature and simmer until the desired thickness.