New England Clam Chowder - cooking recipe

Ingredients

40 oz. clam juice (five 8 oz. bottles)
10 oz. chopped clams (2 cans)
2 diced celery stalks
3 diced medium potatoes
1/4 lb. butter
1 bay leaf
4 oz. flour
1 diced medium onion
1/4 tsp. thyme
1 small minced garlic clove
1/2 tsp. white pepper
1 pt. heavy cream

Preparation

In a large double boiler, melt butter; saute onions, garlic and celery until celery is tender and onions are translucent.
Add flour to make a roux, stirring constantly so it does not burn. This mixture should be thick.
Once roux is ready, slowly add clam juice and stir constantly to eliminate any lumps from the roux and obtain a smooth mixture.
Add thyme, pepper, potatoes and bay leaf. Simmer until potatoes are tender and add clams.
Simmer for 5 more minutes and remove from heat.
Remove bay leaf; add heavy cream and serve.