Buttermilk Bay Clam Chowder(Makes 4 To 6 Servings)

• 1 doz. medium-sized chowder clams in the shell, scrubbed and cleaned
• 1/2 c. butter
• 3 medium-large onions, peeled and chopped
• 2 boiling potatoes, peeled and diced
• 2 ripe medium tomatoes, peeled, seeded and chopped
• salt and white pepper to taste
• 1 bay leaf
• 1/2 tsp. dried thyme
• 2 c. light cream or half and half

1. Steam clams in a large covered pot in a small amount of boiling water until they open. Take out the clams as they open and continue to steam the unopened ones a few minutes more.
2. Discard any clams that do not open.
3. Shuck clams, then chop and set aside. Reserve 2 cups clam broth from the top of the pan after any sand has settled on the bottom. (Add water, if necessary, to make 2 cups liquid.)

chowder, butter, onions, boiling potatoes, tomatoes, salt, bay leaf, thyme, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126374 (may not work)