Clam Chowder Soup - cooking recipe

Ingredients

2 small onions, chopped
1 cup celery, chopped
2 tablespoons butter
1/4 cup butter
4 (6 ounce) cans minced clams (drained, save for broth)
4 (10 3/4 ounce) cans chicken broth
2 cups potatoes, peeled and diced
1/2 cup flour
1 cup milk (whole for creamy texture)
1 cup half-and-half cream
1/4 teaspoon thyme
salt and pepper

Preparation

Melt 2 tbsp butter in a large saucepan; saute onions and celery until softened. Add clam juice, chicken broth and potatoes. Cover and simmer for 20-25 minutes until potatoes are tender.
In a separate saucepan, melt 1/4 cup butter, add flour and cook for 1 minute. Add milk and half & half; mixing thoroughly.
Add the flour mixture to the broth mixture; add clams, seasonings and heat through. (Do not allow to boil).