Step 1

Melt the butter over medium-high heat. Add the chopped onion and saute until translucent.

Step 2

Add the clam juice, diced potatoes, bay leaf and thyme to the onions.  Bring the mixture to a boil.

Step 3

Simmer 10-15 minutes the mixture until the potatoes are tender.

Step 4

Add the cream and bring mixture to a simmer.

Step 5

In a separate bowl, mix a little of the milk into the flour until you have a paste.  Add in the remaining milk and stir.

Step 6

Add flour and milk mixture to the soup and stir.

Step 7

Reduce the heat as low as possible.  Add the clams for a few minutes, until they are cooked.

Step 8

Discard the bay leaf.

Step 9

Season with salt and pepper.

Step 10

Garnish with chopped parsley.