Ingredients3 c. skim milk
1 1/4 c. water
2 cans (6 1/2 oz) minced clams, drained, reserve liquid
1 Tbsp. butter or margarine
1 large onion, minced
1 Tbsp. flour
5 medium baking potatoes (2 lb), peeled and cut into 1-inch cubes
1/2 c. each, celery and carrots
salt and pepper to taste
1/2 tsp. dired thyme
Directions
Bring milk, water and reserved clam juice to a simmer over medium high heat. Remove from heat.
Melt butter in large kettle. Add onion and cook, stirring often until softened; do not brown. Stir in flour until completely blended. Slowly stir in warm milk mixture, then stir in remaining ingredients except for clams. Bring to a boil, reduce heat and simmer 10 minutes until vegetables are tender.
If you like your soup smooth, then process in batches in food processor until smooth before adding clams. Otherwise, leave chunky, add clams, heat through and enjoy!
