Melt 4 tbsp of the butter in a large heavy bottomed stock pot. Add the onions and cook over medium-low heat for 10 mins or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes. Add the clam juice, bring to boil, and simmer, uncovered, until vegetables are tender, about 20 mins.
In a small pot, melt remaining 8 tbsp of butter and whisk in the flour. Cook over very low heat for 3 mins, stirring constantly. Whisk in a cup of hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
If you use bottled clam juice instead of fresh, you may need to add more salt.
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|Serving Size: 1 Serving (539g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 218 (48%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 93.6mg||29 %|
|Sodium 531.3mg||18 %|
|Potassium 1268.9mg||33 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 36g|
|Protein 20.6g||29 %|
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Calories per serving: 458
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