Fisherman's Wharf Clam Chowder

By carvalhohm2

Ingredients

• 1 small onion, chopped
• 1 celery stalk, chopped
• 2 (6-1/2-ounce) cans chopped clams, undrained
• 1 (8-ounce) bottle clam juice
• 1 3/4 cup chicken broth
• 1 large potato, peeled and diced
• 1/8 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons cornstarch
• 2 cups (1 pint) heavy cream

Preparation

Step 1

What To Do:

In a soup pot over medium heat, saute onion and celery 3 to 5 minutes, or until tender. Add clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.

Reduce heat to medium, and cook, covered, 12 to 15 minutes, or until potatoes are tender. In a bowl, dissolve cornstarch in cream; add to soup.

Cook 5 minutes, or until thickened, stirring frequently.

Note:
This is great served in a sourdough bread bowl.