1. In a Dutch oven set over medium heat, melt ½ stick of butter. Once melted, add diced onions and cook for 8–10 minutes, stirring occasionally, until they become translucent.
2. Add carrots, celery, thyme, and potatoes. Season with salt and pepper, cover, and sauté for 10 minutes, stirring every 2 minutes to ensure even cooking.
3. Pour in the clam juice, increase the heat to medium-high, and bring the mixture to a boil uncovered. Once it begins to boil, reduce the heat to medium and simmer for 20 minutes.
4. In a separate saucepan, melt the remaining 1 stick of butter over medium heat. Once melted, whisk in the Caputo “00” Chef’s Flour to form a roux. Continue whisking until the mixture is smooth and free of lumps.
5. Stir the roux into the soup to thicken and add creaminess.
6. Finish by adding the fresh clams and milk. Stir gently and cook for an additional 2 minutes.
7. Serve hot and enjoy!

Notes

Recipe can be made Gluten-Free with the substitution of Caputo Gluten Free Flour !