New England Clam Chowder


2 T butter

1 T canola oil

1 white onion chopped

2 T garlic

2 Russet potatoes

2 T flour

1 sprig thyme

4 cups milk

2 small cans of clams

1 cup corn


Melt the butter, canola oil and add the onion, get it translucent,  and add garlic. 

Cut the potatoes thin and small, set aside.

To the butter and onion, add the flour to thicken it, then add the potatoes, thyme and milk.  Add the JUICE from the cans of clams, and set aside the clams for later.  Cook for 10 minutes.

Blend a few cups to thicken and put back in the pot, add clams, corn, and heat through.  Add S+P as needed, serve hot.

From Food Network



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