New England-style Clam Chowder from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Ri

Ingredients

• 2 fresh thyme sprigs or ¼ teaspoon dried thyme
• 1 garlic clove, minced
• 1 carrot, halved lengthwise and sliced ¼ inch thick
• 2 ribs celery, trimmed, strings peeled, halved lengthwise, and chopped
• 2 medium onions, chopped
• 2 tablespoons minced lean cooked ham
• 2 teaspoons vegetable oil
• 2 dozen small cherrystone clams, shucked, liquid reserved (see Note) or about 12 ounces shucked clams
• 2 tablespoons chopped flat-leaf parsley
• Paprika, for garnish
• Freshly ground white pepper
• Hot pepper sauce
• 1 cup bottled clam juice
• 1 cup lowfat (1%) milk, or as needed
• ¾ teaspoon salt, or as needed
• 1 pound all-purpose or boiling potatoes, peeled, quartered lengthwise, and sliced
• 4 parsley sprigs, with stems
• 1 bay leaf