Prep Time: 20 minutes
Cook Time: 35 minutes
This recipe is from the April issue of Every Day With Rachael Ray magazine.
1 tablespoon extra-virgin olive oil
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2 onions, chopped
2 yellow-fleshed potatoes (about ¾ pound total), such as Yukon gold, finely chopped
2 cups fish stock or clam juice
1 cup frozen shelled edamame (soy beans), thawed
1 tablespoon fresh thyme leaves or 1 ½ teaspoon dried
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
2 tablespoons cornstarch
¼ cup heavy cream
1 pound frozen chopped clams, thawed, with their liquid
Salt and Pepper
In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until tender, about 7 minutes. Add the potatoes and fish stock and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 minutes. Stir in the edamame and thyme and keep warm over low heat.
Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in ½ cup milk until thickened. Whisk the cornstarch into the remaining ½ cup milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 minutes.
Stir the cream mixture into the potato-bath mixture; add the clams with their liquid. Bring to a simmer and cook for 5 minutes more; season with salt and pepper