Mary Ruley Moyer

This is a great base recipe and easily adapted for your likes and what’s in your pantry. I followed it through to the spices, using more garlic and a no-salt seasoning in absence of herbs d” Provence. I also used less pepper and salt. I added chopped fresh basil which gave it a wonderful flavor that replaced the fennel. Served with a crusty Rosemary bread on a rainy Summer night. Delicious!!!!

This was a great recipe to start out with. Like many others I made some adjustments using 5 cups clam juice and 2 cans whole clams and 3 cans chopped clams. I did not add salt. Also added 3 ribs diced celery. I used whole milk instead of heavy cream or half and half. It turned out rich and creamy!