First I boiled 1 large diced potato in 2 cups of clam juice, after 10 minutes I added half a diced onion, a tsp of minced garlic, 2 cans of whole clams, and a few tablespoons of butter.
Then I added 3 cups of chicken stock and simmered about 5 minutes.
Last I added a cup of heavy cream and a tablespoon of flour. Simmered for about 20 minutes.
Served in a bread bowl with a lid that was buttered, sprinkled with dried garlic, and toasted in a pan.