Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 2 medium (300g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 3 tbsp (24g) all-purpose flour
  • 2 cups (480ml) clam juice
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 cans (14 oz / 397g each) chopped clams, drained
  • 2 cups (300g) frozen sweet corn, thawed
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a pot. Add the diced onion and celery, stirring frequently until the onions are translucent and the celery has softened (about 5 minutes). Stir in the minced garlic and dried thyme, cooking for just 1 minute until fragrant.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the clam juice while whisking or stirring vigorously to ensure no lumps form.
  3. Add the cubed potatoes and the bay leaf, then simmer on medium-low for 10–12 minutes until the potatoes are fork-tender.
  4. Reduce the heat to low. Stir in the whole milk, heavy cream, and thawed corn.
  5. Once the soup is steaming but not boiling, gently fold in the chopped clams. Simmer for only 3–5 minutes until the clams are heated through.
  6. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley.