200g celery stalks, trimmed and cut into 1cm pieces
100g plain flour
2ltr chicken or vegetable stock
2 x 280g tinned clams
200ml double cream
2 bay leaves
500g potatoes, cut into 1cm dice
1tbsp fresh chopped parsley
Heat the butter in a large pan. Add the onion and the celery and cook until soft, stirring regularly.
Stir in the flour so it's combined, then add the stock, the juice from the clams (reserving the clams), cream, bay leaves, and potatoes. Stir to combine these ingredients, then add the Old Bay Seasoning.
Simmer for 20 minutes or until the potatoes are tender. Add the clams and simmer for a further two minutes.