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“As made at BostonFest 2014”
2hrs 40mins

Ingredients Nutrition

  • 3 -4 diced onions
  • 3 cups diced celery
  • 4 tablespoons butter
  • 3 cups white wine
  • 4 (8 ounce) bottles clam juice
  • 2 -3 quarts heavy cream
  • 4 cups diced potatoes
  • 6 (6 1/2 ounce) cansclams with juice, drained liquid reserved
  • 1 -2 teaspoon cornstarch mixed with a little water
  • salt and pepper


  1. Mrs. Jet says, "one glass for the chef and anyone else in the room! Cheers MadMom! Also, "I'm lazy, or efficient, I don't peel the potatoes I just cut them square and then dice.".
  2. Sweat the onions and celery in the butter with a little S&P.
  3. Add the wine and reduce.
  4. Add the clam juice (bottles and the reserved liquid from the drained clams).
  5. Reduce.
  6. Add the cream, bring to the boil, careful not to the soup boil over, making a mess on the stove.
  7. Reduce the heat to simmer, add the potatoes. Go for a swim with Sally, Bruce and the Smith boys.
  8. When the potatoes are tender, which will take a while, add the clams and thicken and season to taste.
  9. Mrs. Jet says that you can use a roux instead of cornstarch. She didn't start with the roux as in her experience unless you are going to watch the pot like a hawk it is more likely to stick and burn.

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