CLAM, MUSHROOM & POTATO CHOWDER

Ingredients:
48 clams, scrubbed
4 Tbsp (50g) unsalted butter
1 large onion, chopped
1 celery stick, sliced
1 carrot, sliced
1 thyme sprig
225g (8 oz) floury potatoes, thickly sliced
225g (8 oz) assorted wild mushrooms (such as Chanterelles, Saffron Milk-caps, Chicken Of The Woods, or St. George's Mushrooms, sliced)
1.2 litres (5 cups) light chicken or vegetable stock, boiling
4 parsley stalks
Salt & pepper, to taste
Thyme sprigs, to garnish

Instructions:

1. Place the clams in a large saucepan, discarding any that are open. Put 1 cm (1/2 inch) of water in the pan, cover, bring to a boil and steam over a medium heat for 6-8 minutes, until the clams open (discard any clams that do not open).
2. Drain the clams over a bowl, remove the shells from each one and chop. Stain the cooking juices into a bowl, add the chopped clams and set aside.
3. Add the butter, onion, celery and carrot to the pan and cook gently until softened but not coloured. Add the mushrooms and cook for 3-4 minutes until their juices begin to appear. Add the potatoes, the clams and their juices, the stock, thyme and parsley stalks.
4. Bring to a boil, then reduce the heat, cover and simmer for 25 minutes. Season to taste, ladle into soup bowls, and garnish with thyme. SERVES: 4.
   Catherine from Pastuala Farms sent this in.
   She says "If you're really stuck, you can use canned clams."