New England Creamy Clam Chowder

I found this recipe on the Food Network website courtesy of Dave Lieberman and it received all rave reviews.  We like a slightly thicker chowder so I modified the flour and also opted for only vegetable broth and clam juice along with fresh, not canned, clams.  I found these clams in the frozen seafood section of Whole Foods. The results are fantastic, perfect thickness and tender potatoes and clams.  A perfect chowder for a Sunday evening, 17 degree winter day!  

Ingredients:

2 tablespoons unsalted butter
1 medium sweet onion, finely diced
2 celery stalks sliced into 1/4 inch pieces
1/3 cup flour
1 cup vegetable broth
1 cup clam juice (8 oz. bottle) plus juice from reserved clams
1 pt. (16 oz.) Raw Chopped Sea Clams, drained, reserving
     clam juice (I purchased these at Whole Foods)
1 cup heavy cream
2 bay leaves
1 lb. (4 medium) Yukon Gold potatoes, peeled and cut into
     1/2 inch cubes
Salt and freshly ground black pepper.

Heat the butter in a large soup pot over medium high heat.  Add the onion and celery and saute until softened, mixing often.

Stir in the flour to distribute evenly.  Add the vegetable broth, clam juice and reserved juice from the clams, heavy cream, bay leaves and potatoes and stir to combine.  Add the fresh clams.  Season with salt (approximately 1 teaspoon) and freshly ground pepper (approximately 1/4 teaspoon).    

Bring to a very low simmer, stirring consistently (the mixture will thicken) and cook 20 minutes, stirring often, until the potatoes are tender.  Watch carefully, stir often, so mixture doesn't burn.  

Remove bay leaves before serving.  

Serve with oyster crackers.