“The kingdom of heaven is not a reward for works, but a gift of grace prepared by the Master for His faithful servants.
Saint Mark the Ascetic
This simple to prepare clam chowder is a favorite during the cold months of winter. It’s a quick meal that warms and nourishes through and through. It is a great choice for Cheesefare Week – which is just around the corner! Since it is not a thick clam chowder, so there is no need to go through the trouble of a rue. The clam juice in the can is enough for the broth. For the clams, we get the two pack of the really giant can of clams from Costco. It makes a big batch of soup, and the leftovers store well for about three days in the fridge, but I will often freeze the leftovers and bring them out for supper the following week.
- 1 cup minced onion
- 2 cups red potato – chopped small
- 1 teaspoon fresh thyme
- 2 cups clam broth (reserved from can)
- 1 large can chopped clams strained
- 1 cup cream
- 1 cup whole milk
- parsley for garnish
- 1 teaspoon olive oil or ghee
- pinch salt and pepper to taste
- optional : if it is not during Lent- 3 sliced of chopped cooked bacon is a very nice addition.
In large pot, saute onions in olive oil or ghee, over medium heat, until translucent – about five minutes. Season with salt and pepper.
Add potatoes and cook for ten minutes. Add thyme and stir well. Continue cooking until thyme is fragrant -about five more minutes.
Add clam broth and clams. Bring to a simmer. Add milk & cream and cook on very low for another five minutes.
Top with parsley and bacon (if using).
No duty is more urgent, than that of returning thanks.