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Heat the butter in a large pot over medium-high
heat. Add the onion and celery and saute until
softened, mixing often. Stir in the flour to
distribute evenly. Add the stock, juice from 2
cans of chopped 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.
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