1 oz. Drawn Butter
6 oz. Diced Onions
5 oz. Diced Celery
8 oz. Diced Chef Potatoes
1 cup Chopped Ocean Clams
1 cup Clam Juice
½ tsp. Salt
¼ tsp. Ground White Pepper
2 cups Heavy Cream
¼ cup Roux (a mixture of equal parts of flour and butter that has been cooked on top of the stove or in the oven; roux should have an almond smell to it and is used as a thickening agent in soups and sauces)
1 box Oyster Crackers
1 bunch Fresh Parsley

1. In a medium-size pan, over medium-high heat, add drawn butter, celery, onions and potatoes. Sauté until the onions become translucent (approximately 6 minutes).
2. Add chopped clams and clam juice. Reduce heat to medium-low and simmer.
3. In a separate pan, place heavy cream, salt, pepper and bring to a boil. When boiling, add the roux and reduce heat. Allow the roux to activate and thicken cream.
4. Once cream sauce has thickened, combine contents of both pans to thicken the remaining soup.
5. Serve in warmed soup dishes with oyster crackers and a parsley sprig or chopped parsley.dd your choice of vegetable or starch.