New England Clam Chowder - cooking recipe

Ingredients

1 c. celery (2 stalks)
1 c. onion, chopped
4 oz. butter (1 stick)
4 oz. flour
2 c. milk
1 oz. clam base
12 oz. chopped clams
12 oz. clam juice
1 tsp. black pepper
1 tsp. thyme
2 large potatoes, pared, boiled and diced

Preparation

Saute celery and onion until soft over medium heat.
Add flour and make roux; cook for 3 minutes, then begin adding milk slowly and stir.
Add remaining ingredients and let soup simmer slowly. Add cooked and diced potatoes and serve.