Summer Corn and Clam Chowder

In a soup pot, heat the olive oil on medium high heat. Add the garlic and onions and cook until fragrant. Next, add the broccolini and celery. Cook for about 3 minutes, until tender.

Next, add the potatoes and stir for about 5 minutes. Next, add the thyme and the corn. Then, add the veggie stock, cream, and wine. Bring to a boil and reduce to a simmer. Add salt and pepper.

While the soup is simmering, prepare the clams. Rinse and place in the soup. Let cook for 5 to 10 minutes, until the clams open up. Serve hot and garnish with more thyme for color.