Cooking Time: 25 min
1 small onion, chopped
1 celery stalk, chopped
2 (6-1/2-ounce) cans chopped clams, undrained
1 (8-ounce) bottle clam juice
1 3/4 cups chicken broth
1 large potato, peeled and diced
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 cups (1 pint) heavy cream
In a soup pot, saute the onion and celery over medium heat 3 to 5 minutes, until tender. Add clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.
Reduce heat to medium, and cook, covered, for 12 to 15 minutes, until potatoes are tender. In a bowl, dissolve cornstarch in cream; add to soup.
Cook 5 minutes, or until thickened, stirring frequently