6 tbsp. butter
2 c. diced potatoes
2 c. diced carrots
1 c. sliced celery
1 (10 1/2 oz.) can clam juice
1/2 tsp. basil leaves
1/2 tsp. thyme leaves
2 sliced green onions
1 (10 oz.) pkg. frozen cut corn
2 (6 1/2 oz.) cans minced or chopped clams
Salt and pepper to taste
Chopped parsley
3 c. hot water

Melt butter in heavy 4 quart kettle. Add potatoes, carrots and celery; saute, stirring for 5 minutes. Add 3 cups hot water, clam juice, herbs. Bring to boil, cover and simmer 20 minutes until vegetables are almost tender. Add onions and corn, simmer 5 minutes longer. Add clams with liquid an heat. Add salt and pepper. Sprinkle with parsley to serve.