2 cans baby clams
1 c. clam juice
2 chopped onions
4 c. milk
Sprig parsley, minced
1/4 tsp. thyme
2 tbsp. butter
2 tbsp. flour
1 c. heavy cream
Salt & pepper
4 potatoes, diced

Boil potatoes until tender. In a large pan, add baby clams, clam juice and onions. Cook for 5 minutes. Add milk, thyme, parsley and seasonings. Let stand. Meanwhile, blend butter and flour. Stir into soup. Cook for 3 minutes. Add potatoes and cream. Serves 6.