1 lb. boiling potatoes, peeled
1 c. (or more) half and half
1/2 c. whipping cream
4 (6 1/2 oz.) cans chopped clams, drained (juice reserved)
1/4 tsp. salt
Pinch of ground thyme
Freshly ground white pepper
1/2 med. onion (diced)
1/2 med. carrot (diced)

Cook potatoes, carrots and onions in large pot of boiling salted water until knife pierces centers easily, about 25 minutes. Drain. Transfer to bowl. Mash lightly.

Scald 1 cup half and half and cream in large heavy saucepan. Add potatoes, clams, 1 cup reserved clam juice, onion, carrot, salt and thyme and pepper. Bring soup to simmer, stirring frequently and thinning with more half and half if desired. Ladle into bowls to serve.