Clam chowder
(American soup)

Ingredients:
1.5 kg of clams in shells (0.5 kg of frozen or canned shells)
2 stalks of celery
2 medium onions
2-3 sprigs and 0.5 tsp chopped thyme (thyme)
2 bay leaves
1 cup of water
3 tsp olive oil
4 medium potatoes
1 cup cream or milk (almond is possible)
1 tablespoon flour (oatmeal)
1 tablespoon chopped fresh parsley
salt, black pepper — to taste

Preparation:
In a medium saucepan, coarsely chop one onion, celery stalks, put 1 bay leaf and thyme sprigs, pour a glass of water, add washed clams in shells or frozen shells, cover and simmer for 10-20 minutes over medium heat. 

Pour olive oil into a large saucepan with a thick bottom and add finely chopped onion, 1 bay leaf, chopped thyme and fry until the onion becomes transparent. 

Strain the broth from the shells.
Add flour to the toasted onion and mix, pour in the potatoes, pour the broth from the shells and simmer in a saucepan with a lid until the potatoes are soft (about 15-20 minutes). 

Cut the clams into 2-3 parts (drain the liquid from the canned ones, if you cook from them) and add to a saucepan with potatoes, add salt.
Pour in milk, cover and bring to a boil.
Add parsley and pepper. Serve with salted crackers

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