Clam Chowder

 12-13 oz canned clams
1/2 c. celery, thinly chopped

2 c. potatoes, peeled and diced
1/2 c. chicken broth
1/2 c. butter
1/2 c. flour
1 c. heavy cream
2 c. whole milk
salt and pepper to taste
cooked bacon, crumbled
oyster crackers

Drain the clams, reserving the clam juice.

In a large saucepan, add celery and potatoes, and the clam juice and chicken broth. Add more broth if the potatoes aren't fully covered in liquid.

Bring to a boil, then reduce heat and simmer. 

In a separate pot over medium low heat, melt the butter, then whisk in the flour until smooth. Let cook for 20 seconds, then season with salt and pepper.

Add the cream and milk to the butter and flour, stirring constantly so there are no lumps.

Add the cream mixture to the potatoes and broth. Add the clams. Simmer for 10 minutes, until the potatoes are soft.

Serve with bacon and oyster crackers (if that's what you want). This is my new favorite soup. I will be making this a lot more this winter.

I adapted this recipe from Kyleecooks.com