New England Clam Chowder April 29, 2013 by Geoff Bevington New England Clam Chowder 2013-05-31 09:36:34 From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: August 2012 Print Ingredients 2 (10 oz) cans clams, with juice reserved 2 cups bottled clam juice 4 cups chicken broth 3 Tablespoons butter 2 cups onions, small dice 2 cups celery, small dice 2 carrots, small dice 1 Tablespoon garlic, minced 6 sprigs of thyme 2 bay leaves 3 cups potatoes, peeled and medium dice 2 cups heavy cream Salt and Pepper Instructions 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. By Chef Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/