Clam chowder

1) Melt 60g of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.

2) Add the clam juice, bring to a boil and simmer, uncovered, until the vegetables are tender, about 20 minutes.

3) In a small pot, melt the remaining butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot stock and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the stock is thickened.

4) Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.