Clam Chowder - cooking recipe

Ingredients

2 large russet potatoes, peeled and cut into 1/2 inch pieces (or 1 1/2 lbs.)
1/2 cup butter
3 celery ribs, chopped
1 medium onion, chopped
2 teaspoons minced garlic
1/2 cup all-purpose flour
1 (6 1/2 ounce) can clams, minced or baby not drained
1 (10 ounce) can clams, minced or baby not drained
2 tablespoons fresh parsley, chopped
1/2 teaspoon thyme
1/2 teaspoon dill
1 tablespoon Worcestershire sauce
1 1/4 cups whipping cream
2 cups milk

Preparation

In a large pot, boil potatoes until they are tender, about ten minutes.
Drain potatoes and Set aside.
In the large pot, melt butter and saute celery, onion, and garlic until onion is Soft and translucent.
Add flour and stir 2 minutes.
Add clams and their juices, parsley, Thyme, dill, Worcestershire sauce, and potatoes.
Simmer 5 minutes.
Add cream and milk.
Bring to a simmer.
Season with pepper.