Name: New England Clam Chowder
Total time: 1 h
Yield: 4
Ingredients: 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

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.

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