Ingredients:

* 1/2 cup clarified butter
* 1 clove garlic, minced
* 1 medium onion, chopped
* 1 rib celery, chopped
* 1/2 tsp ground white pepper
* 1 bay leaf
* 1/4 tsp thyme
* 1/2 cup flour
* 3 – 10 oz bottles clam juice
* 3 cups half and half
* 1 large potato, diced into �” pieces
* 1.25 tsp salt
* 2 – 6.5 oz cans chopped clams

Directions:

In a large, heavy bottomed pot over low heat saut� garlic in clarified butter for 1-2 minutes. Add onions, celery, and spices; saut� until onions are translucent. Stir in flour. Cook over low heat for 5 minutes, being careful not to brown. Slowly add clam juice and 1� cups cream, stirring constantly to avoid lumps. Bring to a boil, reduce heat and simmer for 10 minutes. Add diced potatoes and salt. Simmer 20-30 minutes or until potato is just tender. Stir in rest of half and half. Remove from heat and add chopped clams. Stir, let sit 1 minute. If desired, thin with half and half or milk. Serve hot.

Makes 9 servings