5 tbsp. butter
1/4 c. flour
2 qt. milk
24 oz. clam juice
2 raw potatoes (diced)
1/2 c. chopped onion
1/2 chopped celery
3 (6 1/2 oz.) cans minced clams
Salt and pepper
2 tbsp. cornstarch
1/2 c. cold water

In a large pot, melt butter and add flour. Slowly add milk, stirring constantly. Stir in clam juice and onions. In a separate pot, boil celery and potatoes for 20 minutes. Drain and add to clam stock and simmer for an additional 20 minutes. Stir in clams, salt, and pepper. Thicken with cornstarch and water.