Ingredients:      24 Clams        3 cups Water      1 3/4 cup Half & Half      2 cloves Garlic, crushed      3 Tbsp Butter        1 tsp Basil      1 Onion, sliced       1 tsp Parsley      3 Potatoes, diced      1 tsp Thyme Directions:

RATINGS AND REVIEWS PRINT RECIPE  3 x 5 | 4 x 6 | FULL PAGE  Share

Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; set aside. In butter, fry  onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat thoroughly. Serve New England style clam chowder with fresh bread or your favorite soup crackers. Makes 6 bowls.