Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
•  2 celery stalks, trimmed, quartered lengthwise, and sliced into 1⁄4-inch pieces.
• 3 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 2 10-ounce cans chopped clams in juice, juice reserved.
• 1 cup heavy cream
• 2 bay leaves
• 1 pound Idaho potatoes, cut into 1⁄2-inch cubes.
•  Salt and freshly ground black pepper

Instructions:

1. In a large pot, heat butter over medium-high heat. Add onion and celery; sauté́ until softened, stirring often
2. Stir in the flour to distribute evenly. Add stock, clam juice, heavy cream, bay leaves, and potatoes; stir to combine.
3. Stirring consistently, bring to a simmer. Reduce heat to medium-low and cook 20 minutes, stirring often, until potatoes are tender.
4. Add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.