Name: San Juan Island Clam Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 Tablespoons butter; 1 1/2 cups Leek (just white part) sliced 1/4 inch rounds; 2 cups carrots, medium dice; 1 cup celery, medium dice; 1 Tablespoon garlic, minced; 3 cups baby red potatoes, 1/2 inch cubes; 3 sprigs fresh thyme; 3 1/2 Tablespoons cream sherry; 2 cups chicken broth; 4 Tablespoons cornstarch; 2 cups or 2, 8oz bottles clam juice; 2, 10 oz can of clams, half of the juice drained; 1 pint half and half; 1/2 cup heavy cream; 2-3 teaspoons salt; pepper to taste; 1 can of corn, juice drained

Description

Delicious clam chowder

Ingredients

Scale

3 Tablespoons butter
1 1/2 cups Leek (just white part) sliced 1/4 inch rounds
2 cups carrots, medium dice
1 cup celery, medium dice
1 Tablespoon garlic, minced
3 cups baby red potatoes, 1/2 inch cubes
3 sprigs fresh thyme
3 1/2 Tablespoons cream sherry
2 cups chicken broth
4 Tablespoons cornstarch
2 cups or 2, 8oz bottles clam juice
2, 10 oz can of clams, half of the juice drained
1 pint half and half
1/2 cup heavy cream
2–3 teaspoons salt
pepper to taste
1 can of corn, juice drained

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Instructions

In a large pot over medium heat add butter, leek, carrot, celery and garlic. Stir and cook until leeks soften, about 3-4 min.
Add potatoes, thyme, sherry and chicken broth, bring to a simmer.
In a small bowl whisk cornstarch and clam juice together. Whisk into the soup pot. Simmer until thickened, about 5-8 min.
Pour in the clams, half and half, heavy cream, salt and pepper. Lightly simmer until the potatoes are tender, about 10 min.
Pour in the corn and serve hot.

Notes

I love to get a great loaf of sourdough bread to dip in this soup.

Prep Time: 20
Cook Time: 25

Keywords: clam chowder, soup, clams, New England clam chowder