New England Clam Chowder

Ingredients

• 2 Tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 Tablespoons all purpose flour
• 2 cups chicken stock
• 2 cans clams in juice(approx 2 cups)
• 1 cup heavy cream
• 2 bay leaves
• 4 large potatoes, peeled and cut into 1/2 inch cubes
• Salt and freshly ground black pepper

Directions

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