20 Ounce, drained, with 1/2 cup juice reserved (2 Cans, 10 Ounces Each)
Frozen mixed vegetables
10 Ounce, thawed and drained (1 Package)
1 Teaspoon, crumbled
Ground red cayenne pepper
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.