1/4 c. butter
1/3 c. chopped onion
1/3 c. chopped leeks
1/3 c. chopped celery
1/3 c. chopped green bell pepper
1/4 c. flour
4 c. fish stock or water
Salt and pepper to taste
1/2 bay leaf
Dash thyme
1/3 c. diced potatoes
2 tbsp. dry white wine
1/2 c. chopped clams
6 tbsp. hot whipping cream

Melt butter in saucepan. Add onion, leeks, celery, and green pepper. Cook until tender. Stir in flour; reduce heat and cook slowly about 10 minutes.

Stir in stock or water and season to taste with salt and pepper. Add bay leaf and thyme. Bring to boil, stirring frequently; then add potatoes and wine.