- 1 cup chopped onion
- 1 cup chopped celery
- 3 cups peeled and sliced potatoes
- 1 can chicken broth
- 1/2 cup evaporated skim milk
- 2 cans chopped clams (reserve 1/2 cup liquid)
- 1/8 tsp. thyme and basil
Saute onions and celery in large pot.
Add the potatoes and broth; bring to a boil.
Cover and let simmer for 10 minutes or until vegetables are tender. Remove 1/2 of the mixture with a slotted spoon and put in a blender.
Add the reserved clam juice and spices; blend until smooth.
Return blended mixture to the pot.
Stir in the clams & milk and heat through (do not boil).