California Clam Chowder

Heat olive oil in a stockpot, over a medium flame.

Add onions and half of the celery heat and stir for 5-6 minutes. Whisk in flour, heat and stir for 5 minutes, until blonde.

Stir in clam juice, heat and stir until thickened. Add remaining celery, bell peppers, carrots, clams in juice, tomatoes, and red pepper flakes bring to a boil, reduce heat, and simmer for 30 minutes.

Add potatoes, thyme, and oregano, and simmer for another 30 minutes. Remove from heat and stir in half and half or milk. Season to taste with salt and white pepper serve hot.