2sprigs whole thyme, or 1 1/2 teaspoons dried thyme
3/4cupclam juice, use reserves from the canned clams
36.5 ounce cans minced clams, drained, reserve clam juice
1 1/2 to 2quartshalf & half
Freshly cracked pepper, for garnish
Fresh whole thyme, for garnish
Crackers or bread, for topping (optional)
Mix melted butter and flour together in an oven safe dish and bake at 325 degrees F for 30 minutes.
In a large pot, add all ingredients except clams and half & half. Bring to a boil, turn to medium-low, cover, and allow to simmer until potatoes are cooked (10-15 minutes).
Stir in the butter/flour mixture until thick (Super thick-- almost like cookie dough).
Stir in the clams and half & half (for thicker soup just use 1 1/2 quarts) and heat over medium-low until desired thickness (leftover soup the next day is thicker) and warmed through. Remove bay leaves and thyme sprigs. Serve in a bowl or bread bowl and garnish with fresh cracked pepper and fresh thyme.
Market Street Clam Chowder https://www.garnishandglaze.com/market-street-clam-chowder/