Clam Chowder

Melt a little butter in a pan. Sauté the onion, bay leaves, celery, and potato until fragrant and translucent. Add sage and black pepper, stir well, then add white wine. Remove from heat and set aside.

Melt butter in a pan over low heat. Add flour and whisk quickly to combine with the butter until smooth. Gradually add the reserved clam broth, stirring constantly until the flour dissolves into the broth.

If the mixture is still lumpy, strain it or blend it in a blender.

Bring the broth to a boil, then add the onion and clams. Season with salt and black pepper.

Once it boils again, add fresh milk and cream. After adding the milk and cream, be careful not to let it boil, as the soup will not remain smooth. Heat until just warm and serve immediately.