1. In a small sauce pot, bring the salted water to a simmer. Add the diced potatoes, and cook until fork-tender, about 3 to 7 minutes. Drain, and set aside.
  2. In a medium sauce pot, melt 2 tablespoons butter over medium-high heat; then add ¾ cup onions. Sauté until translucent, then add the garlic, and cook additional 2 minutes.
  3. Add half of the potatoes and the white wine.
  4. Cook for about 2 minutes, to allow the alcohol to cook off; then add the broth.
  5. Bring to a simmer. Add the salt.
  6. Add the watercress, and blend immediately, taking care not to burn yourself! Set blended soup aside.
  7. In a medium sauce pot (you can wipe out and reuse your original pot), melt the remaining 2 tablespoons butter. Sauté the remaining ¼ cup onions and the diced celery until translucent. Add the other half of the cooked potatoes and the dry thyme. Add the blended soup, and bring back to a simmer. (Don’t cook too long at this point, or you’ll lose the green color!)
  8. Before serving, add the clams, and continue cooking just long enough to heat through. Taste for seasoning once more, and serve.
    *For a dairy-free version, substitute oil for butter

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