Rhode Island Clam Chowder

Ingredients: 
           1/2 cup diced onion
           1/2 cup diced celery
           2 Tablespoons melted butter
           8 ounces RI Quahogs, chopped (liquid reserved)
           3 cups chicken broth
           1 cup clam juice
           1 cup peeled and coarsely chopped potatoes
           1/4 cup melted butter
           1/2 cup flour
           1 cup milk
           1 cup Half & Half or heavy cream
           Dash thyme
           Dash salt
           Dash white pepper

   In a 3-quart saucepan, saute onion and celery in 2 Tablespoons butter until transparent.  Add liquid from clams, clam juice, chicken broth and potatoes.  Simmer until potatoes are tender.  

   In a separate pan, add 1/4 cup butter. Stir in flour mixture.  Mix until smooth.  Do not brown.  Gently stir flour mixture into soup.  Add clams, milk and half & half or cream.  Stir gently until thickened.  Add seasonings.  Stir and enjoy!