Clam Chowder

This recipe is from the food network. I thought it was good when I made it but it is even better the next day as left overs. Ingredients 2 tablespoons unsalted butter 1 medium onion, finely diced 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces 3 tablespoons all-purpose flour 2 cups chicken or vegetable stock 2 cans chopped clams in juice 1 cup heavy cream 2 bay leaves 1 pound Idaho potatoes, cut into 1/2- inch cubes Salt and freshly ground black pepper Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/new-england-clam-chowder-recipe/index.html?oc=linkback Saute onions celery and carrots in butter till onions are soft. Add potatoes and broth and cook till tender. Add clams and juice with cream and bay leaves. Warm through and serve.