New England Clam Chowder

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3/4 ounce salad oil

1/2 teaspoon chopped garlic

1 cup diced celery

1 cup diced carrots

1 cup diced onions

1/2 teaspoon basil

1/2 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon salt

3/4 gallon clam stock or juice

3 large peeled and diced potatoes

Roux (3/4 pound butter and 1 1/2 cups flour)

2 cups drained, chopped clams