| 3 medium | Sprigs of fresh thyme |
| 5 | Bay leaves |
| 5 large | Fresh basil leaves, chopped |
| 2 | Garlic cloves, 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* | Clearwater Chopped Arctic Surf Clams with Greenland Cockles with Juice |
| 2 cups | Heavy cream |
*Alternatively, using a 567 g/ 20 oz Canadian can of Chopped Arctic Surf Clams with Cockle Clams will yield the same results.
- 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).
Courtesy of Chef Peter Horsh from the Vineyard Café Restaurant located in the beautiful town of Santa Barbara, CA.