2 cups water 2 lbs littleneck clams, well scrubbed 2 tablespoons unsalted butter 1 medium yellow onion, diced into 1/2” pieces 2 stalks celery, diced 1/8” thick 1 tablespoon all purpose flour 1 1/2 pound small potatoes, peeled and diced into 3/4” pieces 1 bay leaf 4 sprigs thyme 1 lb firm white fish, such as cod, cut into bite-size pieces 1/2 lb medium shrimp, peeled, deveined, and cut in half 1 1/2 cups half-and-half salt and freshly ground pepper
1. Bring 2 cups water to boil in medium saucepan over high heat. Reduce heat to medium-high. Add clams. Cover and cook, stirring occasionally, approximately 5-8 minutes until clams open. Remove clams as they open. Discard shells.
2. Pass the broth through a cheesecloth-lined strainer. Reserve broth and clams separately. Set both aside.
3. Melt butter in stockpot over medium heat. Add onion and celery. Cook, stirring frequently, approximately 8-10 minutes until onion is translucent. Add flour. Continue cooking while stirring for 1 minute. Add reserved clam broth, potatoes, bay leaf and thyme. Cover. Simmer approximately 10-12 minutes until potatoes are tender. Add fish and shrimp. Simmer uncovered approximately 3 minutes until cooked thoroughly. Add half-and-half and reserved clams. Season with salt and pepper. Continue heating approximately 3 minutes until heated thoroughly.
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