Chunky Clam Chowder

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Ingredients

• 1 (5-ounce) can whole baby clams, undrained
• 1 large potato
• 1 small onion (about 1/2 cup chopped)
• 2/3 cup evaporated milk
• 1/8 teaspoon white pepper
• 1/8 teaspoon dried thyme
• 1 tablespoon butter
• Red bell pepper strips, optional for garnish
• Sprigs of thyme, optional for garnish

Directions

• 1
  Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup.
• 2
  Peel and coarsely chop the potato. Finely chop the onion. Combine clam juice mixture, potato and onion in a large saucepan. Bring to a boil over high heat.
• 3
  Reduce heat to medium-low. Simmer mixture until potato is tender, about 8 minutes.
• 4
  Add milk, pepper and thyme to potato mixture in saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add butter.
• 5
  Cook until chowder thickens, about 5 minutes, stirring occasionally. Stir in the clams. Cook until clams are firm, about 5 minutes, stirring chowder occasionally.
• 6
  Garnish chowder with red bell pepper strips and fresh sprigs of thyme, if desired. Since chowder freezes well, double the recipe, if desired, and freeze half for a quick weeknight dinner.