Hobee's Restaurant Boston Clam Chowder

Note from Cheri: This recipe was a first place winner in the Best Restaurant category in the annual Santa Cruz, California Clam Chowder Cook-off. The recipe is by Fred Calixtro for Hobee's Restaurant. Since it yields 4 1/2 gallons, why not invite your family, friends and neighbors and enjoy a big batch! (You can always reduce the recipe by four if you're not that hungry.) This recipe is from the book "Food Festivals Of Southern California -- Traveler's Guide & Cookbook", by Bob Carter.

2 bunches celery, chopped 1 1/2 pounds onions, chopped 6 pounds red potatoes, diced 6 32-oz. cans clams with juice 3 T dried thyme 1 T dried oregano 2 T dried basil 1 cup fish bouillon 2 T white pepper 3 pounds butter 6 cups flour 6 cloves garlic 1 gallon 2% milk (for a richer chowder you can use half and half)

Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper; cook 30-45 minutes until vegetables and potatoes are soft. Melt butter and add flour and garlic, stir constantly until slightly brown. Combine with vegetable mixture and add milk. Stir well and cook for 10 minutes.