Quick Clam Chowder

• 4 (6 1/2 ounce) cans minced clams
• 3 (8 ounce) bottles clam juice
• 1 tablespoon oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/4 cup flour
• 1 1/2 lbs red potatoes (5 medium)
• 2 bay leaves
• 1 teaspoon minced fresh thyme (or 1/4 t. dried)
• 1 cup fat-free evaporated milk
• 2 tablespoons minced fresh parsley
• pepper (optional)

1. Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
2. Heat oil over medium and cook onion until it has softened, about 5 minutes.
3. Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
4. Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
5. Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.

clams, clam juice, oil, onion, garlic, flour, red potatoes, bay leaves, thyme, milk, parsley, pepper

Taken from www.food.com/recipe/quick-clam-chowder-403470 (may not work)