To make the first pot, saute celery and onions until they’re soft. Add a minced clove of garlic and saute it for 30 seconds.
Stir in a bottle of clam juice plus the juice from two cans of clams along with 4 cups of potatoes (I use red potatoes. Russets will be too mooshy.)
To make the second pot, melt 1/2 cup of butter and stir in 1/2 cup of flour. Cook and stir it until it’s bubbly.
Then gradually stir in 1 quart of half and half. Stirring regularly, bring it to a boil and boil for 1 minute.