We made our usual clam chowder making a broth of half and half, clam juice, the juice from the canned clams, and white wine. The vegetables and herbs in it are leeks, onions, celery, thyme, tarragon, and potatoes. Simmer the pot of soup until the potatoes are cooked through. Then add the chopped clams.

John garnished his bowl with oyster crackers and I used tortilla chips since I am avoiding gluten.