Ingredients
-
1/2 tablespoon butter
-
3/4 cup finely chopped onion
-
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 small garlic clove, very finely minced
-
1 lb potato, peeled
Instructions
- Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
- 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.
- Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
- Add potatoes and clams.
- Bring to simmer, stirring frequently. Thin with some milk if desired.
- Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.