Clam Chowder

• 1 cup milk
• 1 cup cream
• 1 cup water
• 1 cup clam juice (1 8 oz. bottle)
• 1 10 oz. can clams, drained and juice reserved
• 1/4 cup flour
• 1 carrot, peeled and chopped
• 5 mushrooms, sliced
• 1 celery stalk, chopped
• 1 Spanish onion, chopped
• 2 small Yukon potatoes, peeled and cubed
• 10 sprigs thyme, leaves stripped
• 1.5-2 tablespoons brandy
• 2 tablespoons butter

1. Combine clam juice, juice from clams and water in a pan and bring to a boil. Add in the potatoes and half of the thyme and cook for 3 minutes. Add in the mushrooms and cook for another 3 minutes. Add in the carrot and cook for another 3 minutes. Then remove the vegetables from the pot with a slotted spoon.
2. Meanwhile heat the butter in a pan and add the onions and saute until almost translucent, then add in the celery and remaining thyme and saute for another 2 minutes. Add the clams and saute for a minute.
3. Slowly add the flour to the pot with the clam juice, whisking to combine until thickened. Add in cream and milk, heat and add in all of the vegetables and clams. Simmer for 10-15 minutes, add brandy and cook for 3 more minutes. Serve.

milk, cream, water, clam juice, clams, flour, carrot, mushrooms, celery stalk, onion, potatoes, thyme, brandy, butter

Taken from food52.com/recipes/16351-clam-chowder (may not work)