6 tbsp. butter
3/4 c. chopped celery
1/2 c. shredded carrot
1/2 c. chopped onion
1/2 c. all purpose flour
1 tsp. thyme, crushed
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. tomato puree
4 c. milk
1 1/2 c. condensed chicken broth
1 (7 oz.) Gouda cheese, shredded
1 (12 oz.) pkg. frozen shrimp, cooked
2 (6 1/2 oz.) cans clams, rinsed & drained

Melt butter in 4 quart Dutch oven. Saute vegetables until tender. Stir in flour and seasonings until smooth. Remove from heat, stir in tomato puree. Gradually stir in milk and broth. Bring to a boil, stirring constantly, boil 1 minute. Reduce heat to low; stir in cheese until melted. Stir in shrimp and clams; heat to serving temperature. 6 to 8 servings.