3 tablespoons butter
3 stalks celery, finely diced
1/2 large yellow onion, finely diced
2 tablespoons clam base
1/4 cup all-purpose flour
8 cups clam juice
1/2 teaspoon ground white pepper
Pinch dried thyme
Dash Worcestershire sauce
2 cups chopped clams (about 16 ounces)
3 large potatoes, peeled, cut into 1-inch cubes and blanched
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