Ingredients

Instructions

1. Cook the clams in a large pot with 4 cups of water, on medium-high heat until the clams have opened. Discard any clams that do not open after 20 minutes and put the broth aside.
2. Cook the leek in the butter until soft, then add potatoes and wine until potatoes have started to soften and wine has evaporated.
3. Cover the potatoes with the clam broth, then add the thyme and bay leaf. Cover the pot and let simmer.
4. When potatoes are tender, add cream, clams, salt & pepper to taste. Let simmer until just boiling.
5. Remove the bay leaf and thyme and let the chowder sit for a while to thicken.
6. Heat on the stove right before serving and garnish with chopped parsley.