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INGREDIENTS:

1 cup celery, diced
1 cup yellow onion, diced
4 oz. butter
1 cup all purpose flour
4 cups clam nectar or juice
2 1/2 oz. salt pork, diced
2 clam bullion cubes
12 oz. chopped fresh or canned clams
1/2 cup chicken broth for thining chowder
1/2 cup chopped flat leaf parsley
2 cups potatoes, diced
2 cups half & half
1/2 tsp. ground thyme
1 tsp. Tabascoฎ Sauce
1 tsp. salt to taste, preferably sea salt or kosher salt
1 tsp. white pepper, to taste
PREPARATION:
Saute celery and onion in butter,  and then add flour and stir to form a 
roux(DO NOT LET THE ROUX GET BROWN,  KEEP IT LIGHT AS POSSIBLE).  
Add heated clam juice,  clam bullion cubes and salt pork.  Simmer for 20 minutes.
Add clams,  potatoes,  parsley, thyme,  Tabascoฎ and half & half and cook until 
the potatoes are done.  Add chicken broth to thin to desired consistency.  
Salt and pepper to taste.

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