Clam Chowder

• 1 lb potato, peeled
• 1/2 tablespoon butter
• 3/4 cup finely chopped onion
• 1 small garlic clove, very finely minced
• 1 cup half-and-half
• 1/2 cup whipping cream
• 4 (8 ounce) cans chopped clams, drained (juice reserved, pass through strainer lined with a bit of cheesecloth to catch any grit)
• 1/4 teaspoon salt (preferably seasoned)
• 1 pinch dried thyme
• white pepper
• 4 tablespoons butter
• 2 tablespoons fresh parsley, minced

1. Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
2. 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.
3. Add the half and half and cream, 3/4 cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
4. Add potatoes and clams.
5. Bring to simmer, stirring frequently. Thin with some milk if desired.
6. Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.

potato, butter, onion, garlic, whipping cream, catch, salt, thyme, white pepper, butter, fresh parsley

Taken from www.food.com/recipe/clam-chowder-72076 (may not work)