2 c. red bliss potatoes, diced sm.
1 lg. onion, diced
1 stalk celery, diced
3 cans (6.5 oz.) Gorton's minced clams and juice
1 tsp. thyme
1/4 tsp. pepper
2 c. whole milk
1/2 stick butter
3 tbsp. cornstarch

Cook diced potatoes with just enough water to cover (doesn't take long). Saute celery and onion in the 1/2 stick of butter until golden. Stir in cornstarch to make a roux (paste). Stir in juice from drained clams and after thickened, slowly add milk. Add potatoes. When almost boiling, add drained clams; let heat for 1 minute, then serve. Serves 6-8.