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.
Fat, total (g)
sat. fat (g)
vit. A (IU)
vit. C (mg)
Percent Daily Values are based on a 2,000 calorie diet