Clearwater Premium Clam Chowder

Ingredients
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 

Directions
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

Source:  Clearwater Seafoods Ltd
Courtesy of Chef Peter Horsh from the Vineyard Café Restaurant,
Santa Barbara, CA