New England Clam Chowder

New England Clam Chowder
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: August 2012
  1. 2 (10 oz) cans clams, with juice reserved
  2. 2 cups bottled clam juice
  3. 4 cups chicken broth
  4. 3 Tablespoons butter
  5. 2 cups onions, small dice
  6. 2 cups celery, small dice
  7. 2 carrots, small dice
  8. 1 Tablespoon garlic, minced
  9. 6 sprigs of thyme
  10. 2 bay leaves
  11. 3 cups potatoes, peeled and medium dice
  12. 2 cups heavy cream
  13. Salt and Pepper
  1. In a dutch oven, over medium heat, saute onions,carrots and celery in butter, until translucent, about 6-7 minutes. Add garlic, thyme, bay leaf, saute for 1 minute more. Add potatoes, chicken stock, reserved clam juice and bottled clam juice. Simmer until the potatoes are cooked, about 20 minutes. Add clams and heavy cream and cook another 5 minutes. If soup is too watery, mash a few of the potatoes to thicken.
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