|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Yellow onion||1 Large, coarsely chopped|
|Frozen hash brown potatoes||4 Cup (64 tbs), thawed|
|Canned chopped clams||20 Ounce, drained, with 1/2 cup juice reserved (2 Cans, 10 Ounces Each)|
|Frozen mixed vegetables||10 Ounce, thawed and drained (1 Package)|
|Dried thyme||1 Teaspoon, crumbled|
|Ground red cayenne pepper||1 Pinch|
|Heavy cream/Half and half / evaporated skim milk||1⁄2 Cup (8 tbs)|
Heat the oil in a 12-inch skillet over moderate heat.
Add the onion and saute until tender about 5 minutes.
Add the potatoes and saute, stirring occasionally, until they begin to brown about 8 minutes.
Add the clams, clam juice, vege-tables, thyme, and red pepper, and stir well.
Cover and cook, stirring occasionally, for 10 minutes.
Stir in the cream and cook, uncovered, for 5 minutes or until the bottom is browned and crusty.