Melt butter in large soup pot.
Saute onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
and cook, stirring constantly, for 2 minutes over medium heat.
Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
Add potatoes, nutmeg, Worcestershire, Tabasco; simmer for another 12 to 15 minutes or until potatoes are tender.
Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency..
Add chives and serve immediately.
cal. (kcal) 605,
Fat, total (g) 44,
chol. (mg) 214,
sat. fat (g) 27,
carb. (g) 37,
fiber (g) 3,
pro. (g) 20,
vit. A (IU) 1944,
vit. C (mg) 27,
sodium (mg) 1046,
calcium (mg) 202,
iron (mg) 25,
Percent Daily Values are based on a 2,000 calorie diet