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A light and creamy summer soup.
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.
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Laurie - Simply Scratch on 8.19.2011
Ditto! This sounds amazing!!
Jeanne (aka NanaBread) on 8.19.2011
Wow! How pretty is that? I’m going to have to make this for The Complete Package. He loves clam chowders. Thanks for sharing it!