I don’t really have a recipe so this is just a basic outline.
Adjust to suit your own taste.
Clam Chowder with Fresh Clams
Salt and Pepper
Slice leeks and celery. Peel and cut potato into 1/2″ cubes.
Saute leeks and celery in butter until almost tender. Don’t brown.
Add the potato cubes saute for a few minutes until tender.
Add the minced garlic. Cook for a minute.
Add more butter if needed and add flour
to make a roux.
Cook for a couple of minutes.
Add a splash of white wine, chicken broth and fresh thyme.
Season with salt and pepper and simmer for five minutes.
Add the heavy cream. Simmer for another 5 minutes.
Add the clams, cover and cook just long enough for the clams to open.
Throw away any that don’t open.
Soup is ready to serve.