New England Clam Chowder

Drain the canned clams, reserving the liquid, and set both aside. Open the bottles of clam juice and combine with the reserved clam liquid in a measuring cup.

Dice the celery, onion, and potatoes into small, uniform pieces approximately half an inch in size. Keeping the pieces consistent ensures even cooking throughout the chowder.

Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced celery and onion and sauté until the onion becomes translucent and softened.

Sprinkle the flour over the sautéed vegetables and stir continuously to form a roux, cooking for approximately two minutes to eliminate the raw flour taste. The mixture should appear pale golden and smell faintly nutty.

Gradually pour the combined clam juice into the pot, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken.

Add the diced potatoes to the pot along with the celery salt, onion salt, basil, and parsley. Stir to combine and bring the mixture to a gentle simmer.

Simmer the chowder until the potatoes are fully tender and can be easily pierced with a fork. Stir occasionally to prevent the base from scorching on the bottom of the pot.

Reduce the heat to low and stir in the milk and half-and-half. Allow the dairy to warm through gently, being careful not to boil the chowder as this can cause the cream base to curdle or separate.

Add the reserved clam meat to the pot and stir to incorporate. Heat through for two to three minutes until the clams are warmed but not overcooked, as prolonged cooking will toughen them.

Taste the finished chowder and adjust seasoning as needed before serving hot. Ladle into bowls and garnish with additional fresh parsley or oyster crackers if desired.