Ingredients:

  • 3 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup celery, finely diced
  • 1 clove garlic, minced
  • 2 cups frozen diced potatoes
  • 2 cans (14.5 oz each) chopped clams
  • 1 cup clam juice
  • 1 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Worcestershire sauce

Instructions:

  1. Melt the butter over medium heat. Add the onion and celery, stirring frequently until the onions become translucent and the celery softens (about 3 minutes). Stir in the garlic and cook for 30 seconds until fragrant.
  2. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour scent. Pour in the reserved clam juice and Worcestershire sauce. Stir in the frozen potatoes and thyme. Bring to a simmer for 5 minutes, or until the potatoes are tender and the liquid has slightly thickened.
  3. Reduce the heat to low. Stir in the heavy cream and the chopped clams. Heat through for 2 minutes—do not let it reach a rolling boil to ensure the cream doesn't break and clams remain tender. Season with salt and pepper.