1. Add diced onions, celery, and peppers to hot butter. Cook until vegetables are transparent.

2. Add potatoes, clams, and clam juice.

3. Cook over medium heat until potatoes are tender.

4. Season with bay leaves, thyme, celery salt, and pepper.

SAUCE:

1. Melt butter and stir in flour.

2. Add half and half gradually, stirring until smooth.

3. Blend sauce into chowder. Cook 5 minutes.

4. Let stand 3 or more hours to blend flavors.

5. Heat thoroughly before serving. Yields 5 quarts.