Ingredients:

• 1 tablespoon butter
• 1 tablespoon flour
• ¾ to 1 cup milk
• ½ cup half and half
• 1 ten ounce can clams
• 1 medium potato, diced
• 4 ounces shredded sharp Cheddar
• ½ teaspoon thyme
• 2 cups stemmed and torn spinach
• Salt and pepper

Instructions:

1. In a medium saucepan, melt butter over medium heat.  Add flour and stir in to form a paste.  Whisk in ½ cup milk and half and half and cook over very low heat, stirring constantly until thickened and smooth.
2. Drain clams, reserving both broth and clams.  Add enough water to broth to measure ½ cup.  Stir into milk mixture along with potatoes.
3. Cover and simmer 5 to 10 minutes or until the potatoes are almost cooked through.
4. Gradually stir in cheese until melted.  Stir in thyme.  Add spinach and clams.
5. Cover and simmer just until clams are hot and spinach is wilted, about 5 to 10 minutes. Chowder will be very thick.  You can thin if you want with remaining ¼ to ½ cup milk.  Season to taste with salt and pepper.