Seafood lovers it is here! This clam chowder is a creamy delight that will be a big hit at your next dinner party. It tastes delicious and it is easy to make.

prep time: 10 minutes

cook time: 30-35 minutes

serves: 4

What you will need:

1 lb fresh clams, cleaned
3 tbsp butter
3 tbsp olive oil
3 tbsp flour
1/2 onion, finely chopped
1/2 cup carrots, diced
1/2 cup corn
1/2 cup potatoes, diced
1/4 cup celery, diced
2 cups water
4 cups 18% table cream
1 tsp basil
salt and pepper

In a pot, melt the butter over medium heat. Add the onions, carrots, celery and sauté until the onions are translucent. Add the potatoes, corn and thyme and continue to cook for about 5 minutes, stirring often. Sprinkle the flour over the vegetables and stir well, until vegetables are coated and there are no flour pockets, about 1-2 minutes. Add the water in a steady stream and stir throughly. Let the soup come to a simmer and thicken, about 20 minutes. For a smoother soup, blend vegetable stock with a hand amerced blender.

While the soup is thickening, bring 2 cups of water to a boil in a pot over high heat. Add the clams and cover. Cook until clams open, about 6 to 7 minutes. With a slotted spoon remove clams and discarding any that did not open. At this point you can remove clams from shells and add to the chowder. Or you can keep the clams in the shells for a more decorative look. Stir in the milk and continue to simmer until the potatoes are tender, about 10-15 minutes. For a lighter soup substitute cream for 2 cup milk and 2 cup heavy cream. Season with salt and pepper to taste and enjoy!