10 Cherrystones
6 Quahogs
1 med. onion
1 rib celery
1 lg. potato
40 oz. clam juice
1 1/2 c. water
4 oz. clarified butter
4 oz. flour
1/2 tsp. white pepper
1 sm. bay leaf
1 clove minced garlic
1/4 tsp. thyme

Wash clams thoroughly. Place quahogs in pot with 1/2 cup of water. Cover tightly and steam until clams open. Repeat this process with cherrystones. Remove clams from shell, chop coarsely, and reserve broth in a separate container.

In the same pot, add 4 ounces clarified butter and garlic and saute 2 to 3 minutes. Add onions, celery and spices. Saute until onions are translucent. Add flour to make roux stirring constantly. Cook over low heat for 5 minutes (don't brown). Slowly add clams juice, stirring constantly to avoid lumps. Simmer for 10 minutes (the soup will be very thick at this point so be careful it does not burn). Add potatoes and cook until tender. Add cream and clams and bring back to a boil. Season to taste.