Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 1 small carrot, finely diced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 2 cans (14.5 oz each) chopped clams with juice
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp lemon juice

Instructions:

  1. Melt the butter over medium heat in your Dutch oven. Add the diced onion, celery, and carrot, stirring occasionally until the onions are translucent (about 5–7 minutes).
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the raw flour scent is gone and it smells slightly nutty.
  3. Slowly pour in the whole milk. Whisk vigorously until the mixture is smooth and no lumps remain. Note: Pouring slowly prevents the flour from clumping.
  4. Add the cubed potatoes, dried thyme, and bay leaf. Bring the pot to a gentle simmer and cook until the potatoes are fork tender (usually about 10–12 minutes).
  5. Stir in the chopped clams and all the juice from the cans. Let them heat through for 2–3 minutes until the clams are warmed but not rubbery.
  6. Remove the pot from the heat immediately. Stir in the heavy cream and lemon juice.
  7. Taste the soup and adjust salt and pepper as needed. Note: Be careful with salt, as the clam juice is already quite salty.