2 bunches green onions, chopped
2 tbsp. garlic, chopped
1 c. parsley, chopped
5 stalks celery, chopped
1/2 stick butter
2 lg. potatoes, diced
4 cans baby clams
1 bottle clam juice
1 qt. seafood stock or 4 tbsp. LeGout seafood base & water
2 tbsp. Cajun seasoning
1 tbsp. J.D.'s Vegetable Magic
1 qt. whole milk
4 oz. sherry
4 tbsp. lemon juice
Salt & white pepper to taste

ROUX:

1/2 stick butter
6 tbsp. olive oil
1 c. flour

Melt butter, add olive oil and flour. Stir on a low flame until roux is a light blond color. Remove from heat and set aside. Saute green onions, garlic, parsley, celery in butter for 3 minutes. Add 1/2 seafood stock to this. Add 1/2 stock to roux mixture and stir well. Add clam juice, lemon juice, sherry, seasonings and potatoes. Drain clams. Add juice and cook for 10 minutes. Add the clams and roux mixture and cook for 5 minutes. Stir well. Heat milk in microwave for 3 minutes. Add milk and continue to cook on low flame for 15 minutes. Add salt and pepper to taste.