Buttermilk Bay Clam Chowder(Makes 4 To 6 Servings) - cooking recipe

Ingredients

1 doz. medium-sized chowder clams in the shell, scrubbed and cleaned
1/2 c. butter
3 medium-large onions, peeled and chopped
2 boiling potatoes, peeled and diced
2 ripe medium tomatoes, peeled, seeded and chopped
salt and white pepper to taste
1 bay leaf
1/2 tsp. dried thyme
2 c. light cream or half and half

Preparation

Steam clams in a large covered pot in a small amount of boiling water until they open. Take out the clams as they open and continue to steam the unopened ones a few minutes more.
Discard any clams that do not open.
Shuck clams, then chop and set aside. Reserve 2 cups clam broth from the top of the pan after any sand has settled on the bottom. (Add water, if necessary, to make 2 cups liquid.)