Step 1

In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.

Step 2

Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.

Step 3

Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.

Step 4

Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.

Step 5

Add the potatoes and simmer until tender, about 10-15 minutes.

Step 6

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.

Step 7

Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.

Step 8

Serving Suggestions: Serve with our New England Clam Cakes.