Seafood Potato Chowder

And now in the not-on-my-diet-and-I-don't-like-clams-anyway menu, I made chowder for Joe's dinner tonight. We also have enough to stick a few jars in the freezer for cool fall evenings. Here's the general instructions for the chowder. I measured nothing, so these are my best guesses.

Saute one chopped onion and a couple of stalks of celery in a little butter until softened.
Add about 4 cups of low-sodium chicken broth (or water)
Add chopped clams. I used about 8 oz we had frozen this summer, but a can or two would work.
Add shredded crab. I had about 6 oz.
Add about 1 cup of canned smoked salmon.

Smoked salmon can be salty, so I added no salt to the pot at this time. I used about a tablespoon of basil, a tablespoon of thyme, and about 1/2 teaspoon of pepper.

Bring to a boil and simmer 10 minutes to allow the flavors to develop.

Add a couple of large potatoes, cut into chunks. Continue simmering.

Create a roux with 1/4 cup of flour and butter. When the roux is ready, add some of the liquid from the soup and stir it in (so that when you add it to the soup, it doesn't get lumpy). Mix it in to the soup.

Add 1 1/2 cups of warmed whole milk or cream.

When the potatoes are ready, season to taste and enjoy.