1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

2. Make the Roux:
Sprinkle in the flour and stir constantly for 1 minute to form a roux (a thick paste to help thicken the chowder).

3. Add Liquids and Potatoes:
Gradually pour in the chicken broth or reserved clam juice while stirring to prevent lumps. Stir in the diced potatoes, salt, black pepper, and dried thyme. Bring the mixture to a simmer.

4. Cook the Potatoes:
Let the chowder simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.

5. Add Clams and Cream:
Stir in the chopped clams and heavy cream. Mix well and let the chowder warm through for another 5 minutes, but don’t let it boil. Taste and adjust seasoning as needed.

6. Serve:
Ladle the chowder into bowls and garnish with fresh parsley or dill (if desired). Serve hot and enjoy!