First boil cubed potatoes in a small pot for about 15 minutes or until soft. Drain and set aside.In a large pot or dutch oven, saute celery for 2 minutes and then add onion and corn.Cook for 2 minutes then add garlic. Cook for an additional minute.
Next, stir in flour with a whisk. Heat until bubbly. Cook, stirring frequently for about 1 minute.Stir in chicken stock, cooked clams and clam juice. Finally add white wine and heavy cream. Simmer for about 5-7 minutes.