Sauté Onion (1) and Garlic Paste (1 teaspoon) in Butter (8 tablespoon).
Add All-Purpose Flour (1/3 cup) and Dried Thyme (1 tablespoon), sauté until “blond”.
Add Clam Juice (1 quart), Kosher Salt (to taste) and Cayenne Pepper (to taste).
Add Pinot Grigio (2 cup). Whisk until the soup comes to a simmer. Simmer on medium-low heat for 5 minutes, stirring occasionally.
Add Potato (2). Simmer until potatoes are soft but not mushy.
Add Chopped Clams (1 pound) with its juices.
Add Fresh Clams (2 pound). Bring to a simmer, then remove from heat as soon as clams start to open.
Add Heavy Cream (2 cup). Check and adjust seasonings to taste.