1 pound potatoes, peeled and cut into quarters
1 cup half and half
1/2 cup whipping cream
4 - 6 1/2 ounce cans chopped clams- reserve clam juice
1/4 teaspoon seasoned salt
Pinch of dried thyme
Pinch of granulated garlic and onion.
Cook potatoes in large pot of boiling, salted water until cooked through, about 25 minutes. Drain. Transfer potatoes to bowl. Mash lightly.
Scald 1 cup half and half and cream. This means bring it barely to a boil but don't let it boil over and curdle. Add potatoes, Claim, 1/4 cup reserved clam juice, seasoned salt, and thyme. Bring soup to a simmer, stirring frequently and thinning with more half and half if desired. Serve.
Don't worry about spices/herbs. Use what you have on hand as most of them can enhance the soup.
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