Serves four.

• 16 Cherrystone clams, washed thoroughly
• 1 ½ cups water
• 4 Tbsp. butter
• ½ cup onions, very finely chopped
• ½ tsp. Fresh thyme, finely chopped
• 2 cups potatoes, peeled, diced ½-inch, don’t rinse or store in water
• 1 ½ cups heavy cream

Place the clams in a saucepot, add the water, cover and bring to a boil. Let steam for about 5 minutes or just until the clams pop open.

Remove clams and reserve the broth.
Remove the meat from the clam shells and chop into about ¼-inch pieces.
Measure the remaining clam broth. Add enough water to measure 2 cups total broth.

 

In the same pan on medium-high heat, add the butter and onions. Cook stirring until the onions become softened but not browned. Add the potatoes and clam broth. Cover pan and bring to a boil. Boil for about 5 minutes or until potatoes are tender, gently stirring on occasion. Add the heavy cream and bring to a simmer. Finish by adding the reserved chopped clams and just heat them through.
This is great served with oyster crackers or crusty bread.

Enjoy!

Lincoln Culinary Institute
 

 

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