Vegetable Clam Chowder
|Sliced zucchini||1 Cup (16 tbs), cut into 3/8 inch thick|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Minced garlic||1⁄8 Teaspoon|
|Crumbled thyme||1⁄4 Teaspoon|
|Canned whole baby clams||1 Can (10 oz), drained (Liquid Is Reserved)|
|Milk||1 Cup (16 tbs)|
Combine the zucchini, carrot, onions, garlic and butter in a skillet over medium-low heat.
Cook, covered, for 5 minutes, stirring occasionally.
Add the thyme, pepper and clam liquid from the can of clams.
Simmer, covered, for 5 minutes or until vegetables are tender-crisp.
Stir in the clams and milk.