Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 medium Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
  • 2 cans (6.5 oz each) chopped clams with juice
  • 1 cup heavy cream
  • 1 cup clam juice
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and celery, stirring frequently until the onions are translucent and the celery has softened (about 5 mins). You should smell a sweet, buttery aroma filling the kitchen.
  2. Stir in the cubed potatoes, dried thyme, and bay leaf. Note: The thyme blooms in the butter, releasing its oils.
  3. Pour in the clam juice. Bring the liquid to a gentle boil.
  4. Reduce heat to low, cover the pot, and simmer for 12-15 minutes until the potatoes are fork tender. You'll know they're ready when a fork slides in with almost no resistance.
  5. Stir in the heavy cream and the chopped clams including their liquid. Note: Including the liquid ensures no flavor is wasted.
  6. Heat through for 3-5 minutes on low heat. Ensure the soup does not reach a rolling boil, or the cream might separate.
  7. Remove the bay leaf.
  8. Season with salt and pepper. Taste it first, as the canned clams might already be salty enough.