1 1/2 c. butter
3/4 c. diced onion
2/3 c. diced celery
1/2 c. flour
4 c. hot milk
3 c. clam juice
2 c. chopped clams
3/4 c. diced green pepper
1/8 tsp. pepper
Ground of thyme
Salt to taste
1 c. diced cooked potatoes

Heat butter in large saucepan and saute onions and celery until tender. Add flour. Cook and stir 10 minutes. Gradually add hot milk, stirring with a whisk until thickened and smooth. Add clam juice and simmer 15 minutes. Add clams, green pepper, pepper, thyme, salt to taste and potatoes. Cook 10 minutes longer. Yield: approximately 12 cups.