New England Clam Chowder III

Directions

1. 1
   In a small saucepan over medium heat, melt butter.
2. 2
   Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges.
3. 3
   Remove roux from heat and set aside.
4. 4
   In a 10 gallon pot over medium heat, cook onions and celery until just tender.
5. 5
   Meanwhile, place milk in a large double boiler and cook slowly over simmering water.
6. 6
   Whisk in the roux and cook the milk until thickened, stirring frequently.
7. 7
   Stir clam juice and chicken broth into the large pot and bring to a boil.
8. 8
   Then stir in the thickened milk.
9. 9
   Bring that just to a simmer, then stir in the heavy cream, thyme and clams.
10. 10
    Simmer 10 minutes more, then season with salt and pepper.