(serves 6 to 8)

Ingredients:
6 six-and-one-half-ounce cans of minced clams drained
2 8-ounce bottles of clam juice
2 fourteen oz. cans artichoke hearts
1/2 stick butter
3 Tbsps flour
4 scallions and 2 inches of their green leaves
2 cloves garlic, minced
1/4 cup cilantro, chopped (or flatleaf parsley)
1/2 cup fresh mushrooms chopped
1/4 tsp each of thyme and Cayenne
2 pints half and half cream  (use 1 pint half and half for a lighter broth)
1/2 cup dry sherry
salt (if needed)
1/4 tsp freshly ground black pepper

Directions:

In a Dutch oven or thick pot melt the butter, add the flour, and cook over low heat stirring constantly until you have a golden roux.  Add the scallions and garlic and blend them in.  Add the cilantro (or parsley), mushrooms, thyme, cayenne and black pepper; keep cooking and stirring.  Add the clam juice and blend it in.  Chop the artichoke hearts finely and add them to the pot.  Raise the heat a little and cook for 5 minutes.  Add the half and half slowly and cook, stirring constantly until it thickens.  Stir in a half cup of dry sherry.  Adjust the salt if necessary-it should be good and salty.  If it seems too thick while cooking, add more half and half cream.

Serve in preheated soup bowls and add a dash of paprika for good looks. Either a good red or white wine goes well with this dish.