New England Clam Chowder

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.