1 qt. clam, chopped
1 pt. onions, diced
1 pt. celery, chopped
1 pt. potatoes, diced
2 qt. chicken broth
3/4 c. flour
1/4 lb. butter
1 c. cream
1/2 tsp. thyme
1 bay leaf
1 bottle clam juice
salt and pepper

In pan, place clams, celery, onions, clam juice and 1 pint of chicken broth and cook for about 5 minutes. Make a cream sauce from the butter, flour and remaining chicken broth. Add this to the clam mixture; also add the potatoes. Cook until potatoes are tender; season with bay leaf and thyme. Add cup of cream. Heat just before serving. Add salt and pepper to your taste.