2 sm. onions, chopped
3 carrots, peeled and sliced
3 med. potatoes, peeled and cubed
2 tbsp. butter
1 c. water
2 (6 1/2 oz.) each cans minced clams with juice
4 tbsp. butter, melted plus 4 tablespoons flour
4 c. milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme

Melt the 2 tablespoons of butter in a 4 quart pot over medium heat. Add onion and saute until tender. Add carrots, potatoes and water. Cook until vegetables are tender, about 15 to 20 minutes. Stir in clams with juice. Combine the 4 tablespoons melted butter and flour to make paste. Slowly add flour mixture to pot, stirring constantly. Add milk, salt and pepper, thyme and reduce heat and cook until soup thickens, stirring constantly. Serves 4.