New England Clam Chowder

(trying to be like Pike Place Chowder)

2 tbsp butter

1/2 onion, diced

2 stalks celery, diced

1/3 c flour

1 can chicken broth (add water to make 2 cups)

2 cans (10 oz each) clams (minced, chopped or combination)

1 c heavy cream

2 bay leaves

1 lb russet potatoes, cubed 1/2"

1/2 tsp salt

1/8 tsp pepper

Melt butter in a medium saucepan. Add onion and celery and saute until soft. Stir in flour. Add chicken broth, clam juice (reserve clams for later), cream, bay leaves, and potatoes. Simmer for 20 minutes, stirring often. Add clams, salt, and pepper. Serve.