1/8 cup vegetable oil
1 3/4 cups butter (3 1/2 sticks)
2 cups medium diced celery
2 cups medium diced onions
1 3/4 cup all-purpose flour
1 quart clam juice
1 pint heavy cream
6 large potatoes, peeled and diced medium
2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
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