New England Clam Chowder

3 tablespoons butter

1/2 cup diced onion

1/2 cup diced celery

1 clove garlic, crushed and chopped fine

2 tablespoons flour

2 cups peeled and cubed potatoes

4 cups full fat milk

4 (200g) cans minced clams in juice

1 teaspoons salt

1 teaspoon Old Bay

½ cup heavy cream

In a soup pot, melt butter over medium heat. Add onion, celery, and garlic. Sauté for 5 minutes mixing often. Add flour, toasting the flour to create a roux. Add milk and whisk vigorously. Add clam juice, potatoes and seasonings, simmer 15 minutes. Add clams and simmer 5 − 8 minutes. The potatoes  need to be tender. Finish with heavy cream. Serve.