Light Creamy Clam Chowder

2 dozen Littleneck or 3 dozen Manila clams, scrubbed
1 cup cold water
2 teaspoons vegetable oil
2 medium onions, chopped
2 celery stalks, trimmed, chopped
1 large carrot, halved lengthwise, thinly sliced
2 tablespoons minced ham
1 large garlic clove
2 fresh thyme sprigs or 1/4 teaspoon dried, crumbled
4 fresh parsley sprigs
3/4 teaspoon salt
1 pound boiling potatoes, peeled, quartered lengthwise, thinly sliced
2 8-ounce bottles (about) clam juice
1 cup low fat (1%) milk
Salt and pepper
Hot pepper sauce (such as Tabasco)
2 tablespoons shopped fresh parsley
1 green onion, thinly sliced on diagonal
Fresh thyme leaves or dried, crumbled
Paprika

Place clams and water in heavy large Dutch oven. Bring water to boil. Cover pot and steam clams just until they open, about 5 minutes. Transfer clams to bowl. Discard any that do not open. Reserve steaming liquid. Strain juices exuded by clams into bowl and steaming liquid through strainer lined with damp paper towel and reserve.

Heat oil in same pot over low heat. Add onion, celery, carrot, ham, garlic, thyme, parsley sprigs and salt. Cover and cook vegetables until tender, stirring occasionally, about 8 minutes. Mix in potatoes, clam steaming liquid and enough bottled clam juice to just cover vegetables. Cover pot. Simmer until potatoes are tender, 15 minutes.

Discard herb sprigs. Transfer half of vegetables and 1/2 cup vegetable cooking liquid to processor and puree. Return contents of work bowl to pot. Add milk and bring soup almost to simmer; do not boil. Adjust consistency by pureeing more vegetables for thicker chowder or adding more clam juice for thinner chowder. Remove clams from shells and add to chowder. Season with salt, pepper and hot sauce (can be prepared 1 day ahead). Cover and refrigerate. Reheat gently before continuing.
Add chopped parsley and green onion to chowder. Ladle into bowls. Sprinkle with thyme and paprika.