Nutrition Information (per serving)
2 Tbsp extra virgin olive oil
2 cups diced onions
¾ tsp dried thyme
1 cup diced celery
6 cups clam juice
2 sm potatoes, peeled and diced
½ tsp freshly ground black pepper
1 cup chopped clams
2 Tbsp cornstarch
2 Tbsp water
½ cup heavy cream
½ tsp sea salt
- Heat olive oil in a large saucepan. Add onions, thyme and celery. Sauté on low heat until onions are translucent.
- Add clam juice and bring to a boil. Add potatoes and pepper. Reduce heat and simmer 15 to 20 minutes.
- Combine cornstarch with water to make a thin paste. Add to potato-clam juice mixture and cook 1 minute. Add clams and cook 1 more minute. Remove from heat and stir in heavy cream. Season with salt.