Lightened up New England Clam Chowder

1️⃣ Saute the onions in butter over medium high heat until translucent (3-5 mins); sprinkle in the flour and cook for 2 minutes, whisking constantly.

2️⃣ Slowly whisk in the milk, 1/2 cup at a time, until all milk is incorporated and soup starts to thicken.

3️⃣ Add the potatoes, clam juice, chicken broth, bay leaves and thyme; bring to a boil and then cover and simmer for 10 mins or until potatoes are tender and cooked through.

4️⃣ Remove the bay leaves and then blend half the soup with an immersion blender or traditional blender; stir in the clams and cook for 5 more minutes on medium high.

5️⃣ Season with salt and pepper to taste and enjoy with parsley and soup crackers on top - enjoy!