- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped celery, plus celery leaves for garnish
- 1 pound baking potatoes, peeled and cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- Two 8 ounce jars clam broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 bay leaf
- Three 6.5 ounce cans chopped clams
- Kosher salt and pepper
- 1 tablespoon chopped parsley
- Crusty bread, for serving
How to make this recipe
In a large saucepan, melt the butter. Add the garlic, onion and chopped celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the potatoes and flour and cook for 2 minutes, stirring to coat the potatoes. Add both of the broths along with the milk, cream and bay leaf and bring to a boil. Cover partially and simmer over moderately low heat until the potatoes are tender, about 20 minutes.
Stir in the clams and season with salt and pepper; simmer for 2 minutes. Stir in the parsley and serve hot with crusty bread. Serve in bowls garnished with celery leaves.
The soup can be refrigerated overnight and reheated before serving.