Heat oil in the bottom of a large soup pot. Saute the onion with thyme leaves in the oil until translucent. Add drained or frozen clams and chopped celery, cooking and stirring together until all flavors meld (or frozen clams are cooked, about 10 minutes). Remove clams, celery, and onion mixture from the pot and set aside.Add root veggies, bay leaf, and bone broth (supplementing with enough water if needed) to easily cover the root veggies. Replace the lid. Bring to a boil, then reduce heat to simmer until root veggies are cooked and soft. Remove bay leaves. Using an immersion blender, pulse so 1/3 to 1/2 of the root veggies are pureed, leaving a thicker soup, but still with bite-sized pieces of root veggies. Add the clams/onion/celery back, and add the chopped leafy greens, cooking for just a few minutes until the leafy greens brighten in color. Remove from heat and finish with a can of coconut milk. Salt and pepper to taste. Add a dash of apple cider or other vinegar to flavor balance. (Recipe♦353)