Clam chowder

Ingredients :
8 celery sticks, chopped
700g/11⁄2lb onions, chopped
1.8kg/4lb red potatoes, diced
900g/2lb canned clams with juice
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml/8fl oz fish bouillon
2 teaspoons ground white pepper
225g/8oz butter
250g/9oz plain flour
3 garlic cloves, finely chopped
1.2 litres/2pt milk

How to make
- Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.
- To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.
- Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.