30 lg. cherrystone clams (or 1 pt. chucked)
3 lg. onions
3 lg. garlic cloves
2 oz. (1/2 stick) butter
1 tsp. saffron, crushed
3/4 tbsp. fresh or 1 tsp. dried thyme
Tabasco
6 med. tomatoes
2 1/2 c. dry white wine
1 c. rice
2 c. milk
1 c. heavy cream
Salt & pepper to taste

Scrub clams, open and reserve juice. Chop clams and add to juice. Peel and chop onions and garlic. Heat butter in large pan. Add onions, garlic, saffron and thyme. Saute until onions are transparent. Chop tomatoes coarsely and add to soup (perhaps you better not invite Mainers to dinner) together with wine and rice. Cover and simmer for one hour, stirring occasionally. Strain liquid into large saucepan. Place clam/tomato/rice mixture into blender or food processor and puree until smooth. Stir in milk and cream, Tabasco and salt and pepper to taste. Serve hot or cold with chopped thyme as garnish. Serves 6.