Sort through the clams and discard any that are open.

In a large wide pot, add clams, water, and wine.

Cover and bring to a boil on high heat.

Steam until they open up, about 5-7 minutes.

If the water starts foaming up, just remove the lid quickly and give a little stir to keep it from boiling over.

Once steamed, remove the clams and shell out the meat, discarding any clams that did not open.

Reserve the clam broth remaining in the pot, as this is great to use in the soup.

Chop the clam meat.

In a large pot, melt 2 tablespoons of butter and fry the garlic, celery, and shallots on high heat until translucent, about 5 minutes.

Stir in the flour and continue to cook another minute.

At this point, add in about ¼ cup of the reserved clam broth to deglaze the pot for a minute or so, still stirring, to blend in the flour.

Add in the potatoes, bay leaf, and enough of the reserved clam broth to cover the potatoes by about an inch.

If you do not have enough reserved clam broth to do this, add water until the potatoes are sufficiently covered.

Bring to a boil and then reduce the heat until simmering. Let simmer until the potatoes are fully cooked and can be pierced with a fork.

Add in the chopped clams and remove from heat.

Gradually stir in the heavy cream and season with salt and pepper to taste.

Garnish with fresh chives and thyme.

New England Clam Chowder

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