New England Clam Chowder

• 1 celery rib, chopped fine
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil

• 1 large potato, peeled and small cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 1/2 cup dry what wine
• 2 cups heavy cream (can use light)
• 2 cups fresh cooked frozen clam meat (can use canned clams)
• 2 tablespoons Wondra® quick mixing flour
• 1/2 stick salted butter for finishing
• 1/4 teaspoon white pepper
• Salt to taste

Sauté the celery and onion in the olive oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice and wine and bring to a boil. 

Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. Stir in the clams.


Mix the Wondra® into the heavy cream and gradually stir into the soup. (You may not use it all, depends on how thick you like your chowder). Bring to a boil; cook and stir for 1-2 minutes or until thickened. Salt and pepper to taste.

Finish off with butter for a rich flavor!

NOTE* Depending on the saltiness of the clams, you can always add some boiling water to the soup to dilute a little.