Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • pinch of dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups reserved clam juice
  • 2 cups low-fat milk
  • 3 medium Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and celery, sautéing for about 5 minutes until the onions are translucent and the celery has softened.
  2. Stir in the minced garlic and thyme, cooking for just 30 seconds until the aroma becomes fragrant.
  3. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the reserved clam juice while whisking vigorously to ensure no lumps form.
  5. Add the cubed potatoes and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 12–15 minutes until potatoes are fork-tender.
  6. Stir in the milk and the drained canned clams. Warm through for 2–3 minutes without reaching a rolling boil.
  7. Season with salt and pepper to taste.