Clam Chowder

In a large pot, melt butter and sauté onion and celery until soft.

Add flour and stir for 1–2 minutes to make a roux.

Slowly add clam juice, milk, and cream while whisking.

Add diced potatoes and cook until tender (about 15 minutes).

Stir in chopped clams and season with salt and pepper.

Simmer for 5 minutes (do not overcook clams).

Garnish with bacon bits or parsley before serving.