• 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


  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.