Clam Chowder

I don't really have a recipe so this is just a basic outline.   

Russet Potato
Garlic Clove
Fresh Thyme
White wine
Chicken broth
Heavy Cream
Salt & Pepper

Slice leeks and celery.  Peel and cut potato into 1/2" cubes.
Saute leeks and celery in butter until almost tender.  Don't brown.  Add the potato cubes saute for a few minutes until tender.  Add the minced garlic.   Cook for a minute. Add a little flour to make a roux.  Add a splash of white wine, chicken broth and fresh thyme.    Season with salt and pepper and simmer for five minutes.  Add the heavy cream.  Simmer for another 5 minutes.     Add the clams, cover and cook just long enough for the clams to open.  Throw away any that don't open.  Soup is ready to serve.