Premium Clam Chowder

Classic and creamy premium clam chowder

Ingredients:

• 3 medium Sprigs of fresh thyme
• 5 Bay leaves
• 5 large Fresh basil leaves, chopped
• 2 Garlic cloves, minced
• 2 White onions, diced small
• 4 large Carrots, diced small
• 3 sticks Celery, diced small
• 5 large Potatoes, diced small
• ¼ lb. Butter
• 1 – 51oz. can* Clearwater Chopped Arctic Surf Clams with Greenland Cockles with Juice
• 2 cups Heavy cream

*Alternatively, using a 567 g/ 20 oz Canadian can of Chopped Arctic Surf Clams with another can of Cockle Clams will yield the same results.

Method:

• Using a heavy bottom pot, sauté all ingredients including thyme, bay leaves and basil with a ¼ lb. of butter. Bacon optional.
• When onions are transparent, add the clams with clam juice and 1½ cans of water.
• Bring ingredients to a boil, add 2 cups heavy cream.
• Bring cream to a boil then turn down heat.
• Cook on low heat for one hour, or until vegetables are cooked.
• Add salt and pepper to taste. You can also add Tabasco (optional).
• You may thicken with flour (pre-mix with cold water, add slowly).