*You will be using the clam juice in the clam cans before you add the clams in this recipe. Do not waste the clam juice!
Saute 1 large onion in 2 tablespoons canola oil in large pot. Stir occasionally until softened, about 5 minutes. Add 2 tablespoons flour and stir until lightly colored, about 1 minute. Gradually drain clam broth from cans of clams. Add 3 medium boiling potatoes (about 1 1/2 pounds scrubbed and cut into 1/2 in diced pieces). Add 1 large bay leaf and 1/4 teaspoon dried thyme. Add 1 can of vegetable broth. Boil for about ten minutes or until potatoes are cooked through. Add 4 cans clams, 1 can evaporated milk, 3 teaspoons dried parsley leaves, and salt and ground pepper (if necessary); bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately. Serve with a delicious sourdough bread. Adapted from America's Test Kitchen.