Clam Chowder

1 stick Butter
1/2 onion, small chop
2 celery stocks, small chop
Garlic, Pepper, Salt
1/2c. Flour
4-5 c. diced potatoes
3c. Water (include clam juice)
2-3 Tb Chicken bouillon
3c. Milk
4-6 can clams

In small pot melt butter, sauté onion and celery. Add spices then flour and brown the flour to make a rue. Slowly add milk and stir til creamy.
In a larger pot boil potatoes in clam juice, chicken bouillon and water til tender. Add thicken milk mixture and clams. Stir and let all ingredients simmer til thickened.