1 can chopped clams (OR fresh clam meat*)
1 can corn
1 cup milk
2 cups chicken broth (OR fresh clam broth*)
1 potato, cubed
1 onion, diced
1 stalk celery, diced
1-2 leeks
1 bunch thyme
2 TBSP butter
1 spoonful flour

*Homemade clam broth. Buy a bag of clams, scrub them down, and put them in a bucket of salt water for an hour or more to clean out the sand. [More details on clam cooking may be found on the internet]. Boil a cup of chicken broth, a dash of vinegar, a chunk of butter, and a handful of herbs in a large, covered pot. Add the clams, and steam until open. Chop the meat, and strain and reserve the broth. If you have eaten the clams in a frenzied orgy of deliciousness like a starving walrus, buy a can of chopped clams to replace them.

Fry the vegetables. Cook the onion, leeks and celery in butter until brown. Add the thyme and heat to release the fragrant oils, and a spoonful of flour to thicken the broth. Add the rest. Pour in the milk and the clam broth. Add the potato and corn. Cook until the potato is soft.