New England Clam Chowder

• 2 teaspoons olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
• 1 cup water
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1 (8-ounce) bottle clam juice
• 1 bay leaf
• 1 cup 2% reduced-fat milk
• 1 tablespoon all-purpose flour
• 1 (6 1/2-ounce) can minced clams, undrained
• Chopped fresh parsley (optional)

1. Heat olive oil in a large saucepan over medium heat. Add onion and celery, and saute 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
2. Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.

olive oil, onion, celery, gold, water, thyme, black pepper, clam juice, bay leaf, milk, flour, fresh parsley

Taken from www.myrecipes.com/recipe/new-england-clam-chowder-2 (may not work)