2cupsvegetable stock or broth(Or clam juice if you're feeling fancy)
1cuphalf-and-half
1/2tspdried thyme
1bay leaf
1/4cupfresh parsley, chopped
Instructions
Drain the clams, reserving the juice.
Melt butter in a stock pot and add onion and celery. Cook over medium heat to lightly soften, about 5-7 minutes. Add flour and cook, stirring frequently, 1 minute more.
Add the garlic and potatoes, then cook for about a minute. Pour in reserved clam juice, vegetable stock, half-and-half, thyme, and the bay leaf. Bring to a simmer, stirring consistently, then reduce to medium-low to cook for 20 minutes, or until the potatoes are tender.
Add the clams and any desired salt or pepper. Let clams warm through, about 2 minutes, then remove from heat and serve. Garnish with fresh parsley.
Notes
A lot of variations call for salt pork or bacon. Either one makes for a great addition.