Connecticut Littleneck Clam Chowder

• 16 local littleneck clams
• 1 cup water
• 2 Tbsp. butter
• 1/2 cup onions-very finely chopped
• 1/2 tsp. fresh thyme-finely chopped
• 1 cup potatoes-peeled, diced 1/2”, don’t rinse or store in water
• 1 cup heavy whipping cream
• To taste salt and black pepper

Place the clams in a saucepan with the water, cover, and steam on high heat just until the clams barely begin to open. Remove the clams and put on a plate to cool. Pour the broth into a measuring cup and allow any sand/sediment to settle to the bottom.

Heat a heavy bottom sauce pan on medium heat. Add the butter and onions. Cook stirring until the onions become softened but not browned.

Add the thyme and cook 30 seconds. Add the potatoes and reserved clam broth. If the broth is not enough to barely cover the potatoes, add water.

Simmer potatoes for about 8 minutes or until tender. While potatoes are cooking, remove the clams from the shell, chop if desired. If the clams are small and tender enough, leave whole.

When potatoes are tender, finish the soup by adding heavy cream and heating to a gentle simmer. Add the clams and just heat through gently.

Check the seasoning, adjust as necessary. Great served with oyster crackers or crusty bread. Enjoy!

This recipe serves four people.

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