Thaw 1 -2 # frozen razor clams from your trip to the coast overnight in the refridgerator. In the event you didn't have a trip like that, you can order yours online for about $20 per lb. Snip corner off bag and drain tasty clam juice into bowl and set aside.
Get a mallet and have a little fun tenderizing your clams. The key here is not to overwork them or you could end up with clam mush and that is just not tasty...
Chop 2 onions
Chop a bunch of carrots
Chop maybe 4 celery hearts.
Chop 8 washed potatoes.
Rub 1 bunch Thyme between your palms to remove stems and chop.
Revel in the amazing aroma of fresh herbs.
Add Carrots and Celery and continue to saute. (10 min) add potatoes, 1/2 the thyme, salt pepper and cook briefly.
Stir it into the soup along with the chopped clams. Heat gently to cook the clams. remember over cooked clams are rubber bands...
Serve topped with a little Bacon, a drizzle of Malt Vinegar, Pilot Bread if you can find it and the beverage of your choice. Enjoy!