1 tbsp. butter
1 c. chopped onion
1 tsp. salt
1/2 tsp. dried thyme leaves
1 lb. potatoes, peeled and cut in 1/2 inch pieces (3 c.)
1 bottle clam juice
2 c. milk
2 tbsp. flour
1 lb. bay or calico scallops

Melt butter in 3-quart saucepan over medium heat. Add onion, salt and thyme. Cook 4-5 minutes, stirring often, until onion is translucent. Stir in potatoes and clam juice and bring to boil. Reduce heat to medium low. Cover and simmer 15-18 minutes until potatoes are tender.

Whisk milk and flour in a 4 cup measure until well blended. Stir into pan. Increase heat to medium high. Cook uncovered 3-4 minutes, stirring often, until slightly thickened. Stir in scallops. Cook 2-3 minutes until scallops are opaque. Makes 4 servings.