This week I made New England clam chowder. In olive oil saute half an onion till translucent add 3/4 cup of celery chopped fine and saute for 5 more minutes. Add 4 cups of water and one bottle of clam juice and 3/4 cup of carrots chopped fine. Add the juice of three cans of minced clams, (reserve the clams till the end), 1/2 teaspoon of thyme, 1/2 teaspoon of ground bay leaves, salt and pepper. Add one dried cayenne pepper chopped fine. Cook the soup for at least half an hour till carrots are very soft.
Meanwhile peel and chop two medium potatoes very small. When carrots are tender add the potatoes and 1/2 cup of dry white wine. Cook potatoes till they are very tender. Add 1-1/2 cups of half and half and two tablespoons of cornstarch blended with 2 tablespoons of water to the soup. When soup is medium thick add the three cans of reserved minced clams. Cook for one minute and serve immediately. Thanks for reading and for all your comments.