Rhode Island Style Clam Chowder (made inland, no dairy)

• 1 tsp canola oil
• 1/2 medium-sized onion
• 32 chicken or turkey broth
• 1 bay leaf
• 1/4 tsp black pepper
• 1/2 tsp granulated garlic or garlic powder
• 1 tsp thyme
• 1 large peeled potato, cut into chunks or cubes
• 1/2 cup sliced carrots
• 13 oz chopped clams with juice

1. Slice the onion thin or dice it, and aggressively fry it in the canola oil until the edges show signs of burning (carmelize), in the same pot that will be used for the chowder.
2. Leaving the clams in the cupboard, add all of the other ingredients to the pot, and simmer until the carrots and potatoes are tender.
3. I mean it!
4. Don't add those clams yet!
5. As soon as the potatoes & carrots are tender, add the clams with juice.
6. Heat for another two minutes, and serve.
7. Salt to taste.

canola oil, onion, chicken, bay leaf, black pepper, garlic, thyme, potato, carrots, with juice

Taken from cookpad.com/us/recipes/359794-rhode-island-style-clam-chowder-made-inland-no-dairy (may not work)