potatoes, peeled and diced
fish filets cut in bite-size pieces
baby clams, canned and drained
1In large heavy saucepan, melt butter over medium heat; cook onion until softened, about 3 minutes.
2Stir in flour to coat onion.
3Cook, stirring, for 1 minute without browning, Stir in water, potatoes, carrot, salt, pepper, savory and thyme.
4Bring to boil cover and reduce heat to simmer until vegetables are tender, about 15 minutes; pour in milk; return just to a gentle boil.
5Immediately remove from heat; add clams.
6Cover and let stand 5 minutes - Taste and adjust seasoning.