Creamy Chunky Clammy Chowder

• 3 tablespoons butter
• 2 12 cups finely chopped celery
• 12 cup chopped celery leaves
• 1 large sweet onion, finely chopped
• 12 cup finely chopped carrot
• 1 garlic clove, minced
• 12 cup white wine
• 5 lbs yukon gold potatoes, scrubbed, peeled and finely diced (or use you favorite potatoes)
• 2 (10 ounce) cans baby clams (save juice)
• 2 (6 1/2 ounce) canschopped clams (save juice)
• 5 cups water
• 34 teaspoon sugar
• 12 teaspoon pepper
• 14 teaspoon salt, to taste
• 14 teaspoon paprika
• 2 teaspoons parsley
• 2 12 cups half-and-half
• 12 cup flour

1. In a large soup pot, melt butter.
2. Add celery, celery leaves, onion, carrots and garlic; cover and cook about 10 minutes (stirring occasionally) to soften veggies.
3. Add wine and potatoes.
4. Add in the juice from ALL the canned clams (should be about 2 cups total); set clams aside.
5. Add water, sugar, pepper, salt, paprika and parsley; bring to a boil.
6. Reduce heat; cover and simmer for about 15 minutes (stirring occasionally) or until potatoes are tender.
7. Add the clams.
8. In a medium bowl, whisk together half and half with the flour until smooth; pour into soup pot.
9. Stir well.
10. Heat through and serve.

butter, celery, celery, sweet onion, carrot, garlic, white wine, gold potatoes, baby clams, save juice, water, sugar, pepper, salt, paprika, parsley, flour

Taken from www.food.com/recipe/creamy-chunky-clammy-chowder-144088 (may not work)