New England Clam Chowder Tracey Seaman   From Every Day with Rachael Ray April 2008 SERVES 4 Prep Time: 20 min Cook Time: 35 min 1 tablespoon extra-virgin olive oil 2 onions, chopped 2 yellow-fleshed potatoes (about 3/4 pound total), such as yukon gold, finely chopped 2 cups fish stock or clam juice 1 cup frozen shelled edamame (soy beans), thawed 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried 2 tablespoons butter 2 tablespoons flour 1 cup whole milk 2 tablespoons cornstarch 1/4 cup heavy cream 1 pound frozen chopped clams, thawed, with their liquid Salt and pepper 1. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until tender, about 7 minutes. Add the potatoes and fish stock and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 minutes. Stir in the edamame and thyme and keep warm over low heat. 2. Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in 1/2 cup milk until thickened. Whisk the cornstarch into the remaining 1/2 cup milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 minutes. 3. Stir the cream mixture into the potato-broth mixture; add the clams with their liquid. Bring to a simmer and cook for 5 minutes more; season with salt and pepper.

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