Better Than Restaurant Clam Chowder!

1.) Prep your vegetables: peel potatoes, chop veggies, strain juice from clams (and set juice aside).
2.) Heat 4 tbsp butter on medium heat. Once melted, add in celery and onions. Cook until softened. Add in flour and stir until combined.
3.) Add the vegetable stock, clam juice, heavy cream, bay leaves, and potatoes. Stir to combine and bring to a simmer. Once simmering, reduce heat to low and add the clams in. Cook until potatoes are tender, stirring frequently.
4.) Add salt and black pepper to taste. Remove from heat and set aside.
5.) In a large pan, melt 4 tbsp butter. Once melted, add in your bread crumbs and begin toasting. Stir or shake pan to flip bread crumbs. Add in the chopped parsley, and season with salt and pepper. Once browned and toasty, remove from heat immediately.
6.) Serve soup and top with bread crumbs and additional parsley if desired. Enjoy!