- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 1/2 cup (1 stick) butter
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 1/2 cup all purpose flour
- 6 8-ounce bottles clam juice
- 4 6 1/2-ounce cans chopped clams with juices
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried
- 1/2 teaspoon chopped fresh dill or 1/4 teaspoon dried dillweed
- 1/4 teaspoon powdered garlic
- 1/8 teaspoon liquid smoke
- 2 cups whipping cream
- 1 cup whole milk
- Liquid smoke is a smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.
- Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
- Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)