Clam Chowder

• 1 Tbsp. butter or margarine
• 1 (10 oz.) can baby clams
• 2 1/2 c. finely diced potatoes
• 1 c. onion, chopped
• 1 tsp. chicken bouillon (or 1 bouillon cube)
• 1 tsp. Worcestershire sauce
• 1/4 tsp. dried thyme
• 1/8 tsp. pepper
• 2 c. milk
• 1 c. half and half cream
• 2 Tbsp. flour

1. Melt butter in a Dutch oven. Saute onions in butter. Drain clams reserving juice. Add water to clam juice to equal 1 cup. To the onion mixture add potatoes, bouillon, Worcestershire sauce, thyme, pepper and clam juice. Cover and simmer for 10 minutes or until potatoes are tender. Mash potatoes slightly with the back of a spoon against the side of the Dutch oven. Stir together milk and half and half cream. Add flour to milk mixture and stir well. Slowly add milk mixture to potato mixture. Cook and stir until thickened. Add clams and heat for 2 minutes or until heated thoroughly.

butter, baby clams, potatoes, onion, chicken bouillon, worcestershire sauce, thyme, pepper, milk, cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81786 (may not work)