Step 1

In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.

Step 2

Add flour and stir 1 to 2 minutes.

Step 3

Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.

Step 4

Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.

Step 5

Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.

Step 6

Add clams, corn and adjust salt if needed and cook another 5 minutes.

Step 7

Serve and garnish with fresh parsley.