Clam Chowder!

1 T. butter

1 onion, diced

16 oz. clam juice

2 c. chicken broth

1 potato, diced

1 t. thyme

1 t. salt

1 t. black pepper

2 T. flour

1 T. butter

1 c. milk

8 oz. jar shelled clams with juices

Saute onion in butter in a large pot until onion is soft.  Add clam juice, broth, potatoes, and seasonings.  Boil for 15 minutes or until potato is soft. In a separate saucepan, whisk flour and butter to make a roux.  Whisk in milk to thin it out.  Add mixture to soup pot and whisk to incorporate.  Add clams and boil for a minute more.  Garnish with more thyme.