Ingredients
2tbspunsalted butter
2tbspflour
1large white onion,chopped fine
2medium russet potatoes,peeled and cubed small
3cups2% Milk
1cupvegetable broth
10ozclams,(2 cans) drained, juice reserved
2bay leaves
1tspthyme
2tbspparsley,fresh chopped
kosher salt and fresh pepper
1cupfresh corn
oyster crackers,optional for serving
Preparation
In a large pot, melt butter. Add onions, and heat on low heat for about 5 to 8 minutes until onions are translucent.
Add flour and stir for about 1 to 2 minutes.
Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme, salt, and pepper to taste.
Bring to a boil, then cover and cook on Low about 10 minutes until potatoes are soft.
Remove half of the soup and discard bay leaves. Put soup in blender and blend until smooth. Return to pot.
Add clams and corn. Adjust salt if needed and cook for another 5 minutes.
Garnish with fresh parsley. Serve.
