This is the best clam chowder recipe, thick and creamy, just like it is supposed to be. This recipe was given to me by my husband who was raised in New York and later moved to New England. He swears this is how to make this soup the right way.

With potato, onion and thyme, this will surely be a hit this fall. This will taste even better if you let it sit overnight in the refrigerator. Serve this clam chowder with saltine crackers or oyster crackers and a slice of butter on top. You can experiment with this recipe by adding peas and other vegetables. Did you know Clam chowder is often served in restaurants on Fridays as an option for those who observe Lent.

1 can (5 oz.) whole baby clams, undrained 1 large potato 1 small onion 2/3 cup evaporated milk 1/8 tsp. white pepper 1/8 tsp. dried thyme 1 tbsp. butter

1. Drain clams; reserve juice. Add enough water to juice to measure 2/3 cup.

2. Peel and chop potato. Chop onion. In large saucepan, combine clam juice mixture, potato and onion. Bring to boiling on high heat.

3. Reduce to medium low heat. Simmer 10 minutes or until potato is tender.

4. Add milk, pepper and thyme. Increase to medium high heat. Cook 2 minutes. Add butter.

5. Cook 5 minutes or until thickened, stirring frequently. Stir in clams. Cook 5 minutes or until clams are firm.

Serves 2 Prep Time: 10 Minutes Cook Time: 25 Minutes

Vanessa Myers has several cookbooks published. Vanessa enjoys collecting simple recipes that are easy to prepare with short cooking times.

She currently runs and maintains her cooking blog at http://simplecookingrecipes.net.

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