“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.

Ingredients:

• 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.

Preparation:

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.

Saint Ambrose