Clam Chowder

Method

Melt butter in a large pot and soften the diced onion and celery for 5 minutes until translucent. Dust the vegetables with flour, stirring well to coat, then cook for 2 minutes to form a roux. Pour in the clam juice and stock, add the diced potatoes, bay leaf, and thyme, then bring to a simmer and cook for 12-15 minutes until the potatoes are tender. Reserve the clam meat and roughly chop if large, then add to the pot along with the cream and milk, simmering gently for another 3-4 minutes. Season carefully with salt and pepper to taste, remove the bay leaf and thyme sprigs, and serve immediately in warm bowls with oyster crackers or crusty bread.