loosely based on Cooking Light
1 cup chopped onion
1 cup chopped celery
1.5 pounds potatoes, peeled and diced
1 Tbs olive oil
2 tsp thyme
1 bay leaf
salt and pepper
2 8oz. bottles clam juice
3 cans chopped clams, undrained
1-2 cups milk
1 Tbs flour
In a large soup pot, heat the olive oil over medium heat a cook onion and celery for 5 minutes. Add the potatoes, thyme, bay leaf, salt and pepper and cook for 1 minute more.
Pour in the clam juice, and add any water necessary to cover potatoes. Bring to a boil, lower to a simmer, and cook for about 10 minutes.
In a measuring cup or bowl, whisk the flour into the milk. Add the milk mixture and the clams. When dealing with canned seafood, I recommend not looking in the can. Just open it and dump it in as fast as you can.
Allow to simmer uncovered until slightly thickened. This isn't a traditional cream-heavy chowder, so it won't get very thick.
I like to eat mine with hot sauce and saltines. And use my special fishy bowls.