New England Clam Chowder

2 Tbsp unsalted butter
1 1/4 c onion, finely diced
2 stalks celery, finely diced
3 Tbsp flour
2 c vegetarian broth
3 6.5-oz cans chopped clams in juice
1 c heavy cream
1 bay leaf 

4 small russet potatoes (about 1 pound), peeled, cut in 1/2" cubes
Salt and freshly ground black pepper

Smoked paprika and minced flat-leaf parsley
 

Heat butter in a large pot over medium-high heat. Add onion and celery; saute until softened, mixing often. 

 

While onion and celery cook, drain canned clams through a fine-mesh sieve. Reserve liquid. Check clams for bits of shell. Chop clams if desired.

 

Stir in flour to distribute evenly. Add broth, clam juice, cream, bay leaf and potatoes. Stir to combine. Bring to a simmer, stirring until mixture thickens. Reduce heat to medium-low; cook 20 minutes, stirring often, until potatoes are tender. Add clams, season to taste with salt and pepper, and cook until clams are heated through. Sprinkle with smoked paprika and minced parsley. Serve with sourdough bread. Serves 4.