In a medium skillet, heat the oil and add the onion, celery and 2 teaspoons of salt over med/hi heat.

Cook until very soft.

In a large, heavy bottomed pot, melt the butter over medium heat.

Add the flour and whisk until smooth and bubbly.

Add the clam juice, 1/2 cup dry white wine, celery and onion mixture and potatoes.

Turn the heat to low and cover.

Stir occasionally to ensure the potatoes don't stick to the bottom of the pot.

When the potatoes are soft, add the clams, cream and milk.

Season with salt, freshly ground black pepper and a pinch of cayenne to taste.

Heat through and serve.