Ingredients

6 large potatoes, peeled or with skins, cut into medium sized cubes
4 ounces butter
1 large onion, chopped small
2 carrots peeled and diced
2 cloves garlic, minced
2 stalks celery, chopped small
1/2 cups white flour
2 cups clam broth with 4 cubes clam bouillon or 2-4 Tbsp fish stock
1 tsp thyme leaves,
ground 2 bay leaves,
pinch black pepper,
1 cups clams, steamed, shucked and chopped
1 cups double cream
1/4 tsp parsley, chopped fine
1 tsp of set sour cream (for garnish)
sprig of dill

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Method

1. In a medium size pan, cook potatoes al dente (not quite done). Drain and set aside.

2. Add butter and let it melt but not colour. Add carrot, onion, garlic and celery and sauté in the butter and until the onion are soft but not coloured.

3. Stir in flour to make a thick roux.

4. Add clam broth and bouillon 1 cup at a time, stirring continuously until thick and creamy.

5. Add thyme, black pepper and bay leaves being careful not to break the leaves.

6. Cook for 15 minutes until hot and bubbly. Turn heat to low.

7. Add clams, potatoes, simmer for 15 minutes more.

8. Add the double cream and parsley and turn off the heat.

9. Top with sour cream and fresh dill for garnish.