A Hearty and warm recipe for New England clam chowder. Served with buttered toast.
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Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened.
Stir in the flour to distribute evenly.
Add the stock, juice from 2 cans of clams, cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently.
Reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
Add clams and season to taste with salt and pepper, cook until clams are just firm, 2-5 minutes.