New England Clam Chowder

From Dave Lieberman.

Yield: 6-8 servings.

2 Tbs. unsalted butter
1 medium onion, finely diced
2 celery stalks, trimmed, quartered lengthwise, then sliced into ¼-inch pieces
3 Tbs. flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into ½-inch cubes
Salt and freshly ground pepper

Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from cans of clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.

Pan-Toasted Croutons:
2 to 3 Tbs. unsalted butter
½ baguette, cut into 1-inch cubes
3 Tbs. freshly chopped flat-leaf parsley
Salt and freshly ground pepper

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Notes:
- Really good served in bread bowls (without the croutons).