Pacific Razor Clam Chowder

• 3/4 cup celery, finely diced
• 1/2 cup onion, finely diced
• 1/2 cup potato, finely diced
• 1 cup leek, finely diced
• 1/2 cup cream
• 1 cup chicken stock
• 1 teaspoon fresh thyme
• 1 teaspoon basil
• 1 garlic clove, chopped
• 2 tablespoons Italian parsley
• 1 dash cayenne pepper
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 8 razor clams, cleaned and diced

1. On high heat in a 2-quart pot, melt the butter.
2. Add the onion and garlic and saute' until lightly browned.
3. Add the celery, potatoes, chicken stock and white wine.
4. Cook until potatoes are done, then add leeks and cream.
5. Continue to add herbs, parsley, salt and pepper to taste.
6. Let simmer for about 2 to 3 minutes, then add the razor clam meat.
7. Simmer for 15 more minutes and serve.
8. Serve with crusty French bread and more white wine!

celery, onion, potato, cream, chicken stock, thyme, basil, garlic, italian parsley, cayenne pepper, white wine, unsalted butter, razor clams

Taken from www.food.com/recipe/pacific-razor-clam-chowder-492394 (may not work)