New England Clam Chowder

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2 tablespoons vegetable oil

2 onions, chopped 

1 bunch celery, chopped

8 bay leaves 

2 tablespoons freshly ground black pepper 

2 quarts chopped clams

4 pounds red potatoes, cut into medium dice

1 liter white wine 

1/2 cup chopped fresh parsley

1/2 cup clam base

2 quarts heavy cream 

2 quarts milk 

2 cups (4 sticks) unsalted butter, cut into cubes

3 cups all-purpose flour

Table salt

Oyster crackers, for serving