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Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 onions, chopped
• 2 yellow-fleshed potatoes (about 3/4 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 1/2 teaspoons dried
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 2 tablespoons cornstarch
• 1/4 cup heavy cream
• 1 pound frozen chopped clams, thawed, with their liquid
• Salt and pepper

Description

This Hearty Soup Gets Only A Splash Of Cream—edamame Gives It Heft And Fiber.

Rachael Ray Magazine