New England Clam Chowder II

Ingredients

• 2 cans (6.5 ounces each) minced clams with juice
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream
• 2 tablespoons minced fresh parsley
• 1/8 teaspoon cayenne pepper

Directions

1. In a large saucepan, heat butter over medium heat. Add onion; cook and stir for 4 minutes or until tender.
2. Stir in flour until blended. Gradually add the broth and clams with juice. Bring to a boil. Reduce heat; add potatoes, thyme, salt and pepper. Simmer, uncovered, for 15-20 minutes or until potatoes are tender.
3. Stir in cream, parsley and cayenne. Simmer for 10 minutes or until heated through and slightly thickened. Serve with crusty bread.

Interesting Facts

• Clams are high in protein and low in fat.
• This recipe is a traditional New England dish.
• The combination of clams, potatoes, and cream makes this an incredibly creamy and flavorful soup.
• This soup is perfect for a chilly day.