Smoky Clam Chowder

Ingredients

• 1 pound russet potatoes, -- peeled, cut into 1/2-inch pieces
• 1/2 cup butter
• 3 celery stalks, -- chopped
• 1 medium onion, -- chopped
• 1/2 cup all purpose flour
• 6 bottles clam juice (each 8oz)
• 4 cans chopped clams with juices
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme
• OR
• 1/4 teaspoon dried thyme
• 1/2 teaspoon chopped fresh marjoram
• OR
• 1/4 teaspoon dried marjoram
• 1/2 teaspoon chopped fresh dill
• OR
• 1/4 teaspoon dried dillweed
• 1/4 teaspoon powdered garlic
• 1/8 teaspoon liquid smoke
• 2 cups whipping cream
• 1 cup whole milk

Directions
Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well. Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)