INGREDIENTS
1 oz
Clams
2 cups
Fish stock or clam, juice
1 cup
Edamame, frozen
2
Fleshed potatoes, yellow
2
Onions
2 tbsp
Cornstarch
2 tbsp
Flour
1
Salt and pepper
1 tbsp
Olive oil, extra-virgin
2 tbsp
Butter
1/4 cup
Heavy cream
1 cup
Whole milk
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried