1 1/2 sticks butter
1 onion, large
1 c celery, chopped
1 c carrots, chopped
4 c potatoes, chopped
1/2 t salt
black pepper
4 bottles clam juice
4 cans chopped clams
2 sprigs thyme
1/3 c flour
2 c milk
1/2 c heavy cream
Melt 1/2 stick of butter in soup pot, add onions and cook about 10 minutes. Add other vegetables, salt and pepper, clam juice and thyme and simmer for 20 minutes. In small pot melt stick of butter and whisk in flour. Then add a cup of broth to rue mixture, pour thick rue into broth, stir to incorporate. Add milk, cream and clams. Adjust salt and pepper.
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