If using canned clams, drain clams reserving liquid. (2 cups of clams or 4 - 6.5 oz. canned clams yields 2 cups of liquid) Melt butter in large stockpot. Add wine, clams, potatoes, carrots, celery, onion and parsley. Cook on low till potatoes are transparent (about 1 hour)
Stir in reserved clam juice and add enough chicken broth to equal 1 quart (4 cups) Stir in cream, salt and pepper.
In small bowl, stir together water and cornstarch until smooth, stir into soup. Simmer 10 minutes or until slightly thickened. Makes 10 servings.
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