1/2 cup diced onion
1/2 cup diced celery
2 Tablespoons melted butter
8 ounce RI Quahogs chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled coarsely chopped potatoes
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup Half and Half or heavy cream
Dash thyme
Dash salt
Dash white pepper
In a 3 quart saucepan, saute onion and celery in 2 tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender.