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servings:

Young potatoes -- often called new potatoes -- are a tender, tasty addition to this hearty seafood chowder.

• 2 1/2 cups water
• 2 pounds littleneck clams, well scrubbed
• 2 tablespoons unsalted butter
• 1 medium yellow onion, cut into 1/2-inch dice
• 2 celery stalks, strings removed, sliced 1/8 inch thick
• 1 tablespoon all-purpose flour
• 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
• 1 dried bay leaf
• 4 sprigs fresh thyme
• 1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
• 1/2 pound medium shrimp, peeled and deveined
• 1 1/2 cups half-and-half
• Coarse salt and freshly ground pepper

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