Normandy-Style Clam Chowder

Method

1. Clean and rinse clams thoroughly.
2. Dice potatoes, slice leek and onion.
3. In a pot, melt butter over medium heat, add onion and leek, sauté for 5 minutes.
4. Add potatoes and clams, cover with water, and bring to a boil.
5. Simmer for 12-15 minutes until clams open.
6. Stir in heavy cream and thyme, season with salt and pepper.
7. Serve hot with a sprinkle of parsley.