Prep Time: 10 minutes | Cook Time: 30 minutes
- 20 oz canned clams in juice
- 2 tbs butter
- 1 onion, finely diced
- 2 ribs celery, finely diced
- 3 tbs flour
- 2 cloves garlic, minced
- 1 lb potatoes, peeled and cut into 1/2 inch cubes
- 2 cups vegetable stock or broth (Or clam juice if you're feeling fancy)
- 1 cup half-and-half
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
Drain the clams, reserving the juice.
Melt butter in a stock pot and add onion and celery. Cook over medium heat to lightly soften, about 5-7 minutes. Add flour and cook, stirring frequently, 1 minute more.
Add the garlic and potatoes, then cook for about a minute. Pour in reserved clam juice, vegetable stock, half-and-half, thyme, and the bay leaf. Bring to a simmer, stirring consistently, then reduce to medium-low to cook for 20 minutes, or until the potatoes are tender.
Add the clams and any desired salt or pepper. Let clams warm through, about 2 minutes, then remove from heat and serve. Garnish with fresh parsley.
A lot of variations call for salt pork or bacon. Either one makes for a great addition.