What happens when you order pounds of clams for a party and no one ends up touching them except your true New England born family? You end up making chowder, oops- I mean chowdah, and lots of it! You can cut the cream with chicken broth for a lighter meal, but if you do that add a flour or cornstarch mix to the pot! Mom says the thyme wasn’t “authentic” but still says it’s good. There are recipes out there that kick up the flavor with bacon, but Ma said that wasn’t authentic either. I’m sure it would be delicious, though! Bacon never makes anything worse. The recipe below is baconless, and I added celery to the recipe, but add peas or corn and I’m sure that would be delicious too. Here’s how I made mine:
3 tbsp butter or margarine
4 tbsp minced garlic
1 medium Spanish onion
4 chopped red potatoes
4 stalks celery, diced
1 tsp salt, or to taste
1/2 cup flour
1 tsp pepper, or to taste
1/2 tsp thyme
2/3 cup clam juice
2 cup half and half , or heavy cream
chives, for garnish