You may wish to add a pinch of salt. Top with oyster crackers if you like. Serves two.
1 tablespoon unsalted butter
1 small onion, chopped fine (about ½ cup)
1 stalk celery, chopped fine
1 tablespoon flour
Small sprig fresh thyme
1 (8-ounce) bottle clam broth
1 (6.5-ounce) can chopped clams, drained, broth reserved
2 medium red-skinned potatoes, peeled and diced
1 cup whole milk (Hudson Valley Fresh if possible)
2 teaspoons finely minced parsley (optional)
Freshly ground pepper to taste
Heat butter over medium heat. Add onion and celery and cook, stirring, until soft but not browned, about five to seven minutes.
Add flour and continue to stir until flour loses raw aroma and smells a little toasty.
Add thyme, clam broth from both bottle and can and diced potatoes. Raise heat until mixture begins to boil, then lower to a simmer and cook until potatoes are tender, about 15 minutes, stirring occasionally.
Add chopped clams, milk, parsley (if used) and pepper. Cook gently at low heat for about five minutes to blend flavors. Remove thyme sprig before serving and season to taste.
