New England Clam Chowder

In a 5 qt. pot, add the butter and saute the garlic 2-3 min. Add the onions, celery and spices, continue to cook until onions are translucent. Add flour and stir constantly for 4-5 min. Do not burn! Slowly add clam juice, stirring. Simmer for 10 min. (The soup will be very thick at this point, so be careful it does not burn). Add the potatoes and cook until tender. Add cream and clams and and bring back to a boil. Adjust seasonings and serve. Note: you may use canned clams and bottled clam juice, however, the results will not be as good.