5 stalks celery, diced
1 lg. onion, diced
2 sticks butter
2 c. flour
8 c. fish stock
2 white potatoes, diced
1 bay leaf
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. white pepper
12 oz. poached fish, cubed
6 oz. can chopped clams with liquid
2 c. half-and-half

Saute celery and onion in butter 5 minutes. Add flour and cook slowly for 12 minutes. Add fish stock, potatoes, and all seasonings. Simmer 30 minutes. Add fish and clams; bring back to a slow boil. Before serving, add half-and-half and heat.