< Previous recipe  |  Next recipe >

• 3 Medium sprigs fresh thyme
• 5 Bay leaves
• 5 Large leaves of fresh basil, chopped
• 2 Cloves of garlic, 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 of Clearwater Chopped Arctic Surf Clams with Greenland Cockles with Juice
• 2 Cups Heavy cream

• 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).
• Serves 20
• Courtesy of Chef Peter Horsh from the Vineyard Café Restaurant located in the beautiful town of Santa Barbara, CA.