Rhode Island Clam Chowder - cooking recipe

Ingredients

1/2 cup diced onion
1/2 cup diced celery
2 tablespoons melted butter
8 ounces ri quahogs, chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled and coarsely chopped potato
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup half-and-half or 1 cup heavy cream
1 dash thyme
1 dash salt
1 dash white pepper

Preparation

In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
Add thyme, salt and pepper and serve.