Clam Chowder With Fresh Clams

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

Russet Potato
Garlic Clove
Fresh Thyme
White wine
Chicken broth
Heavy Cream
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.  

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