2 bottles clam juice, plus 2-3 c. water
2 cans minced clams, reserve juice and add to pot
5-6 potatoes, cubed
1 lg. onion, chopped
1 pt. Half and Half
Salt and pepper to taste
4 tbsp. butter
1/4 c. all-purpose flour

Make a roux by melting butter in skillet and adding flour, stirring constantly until paste forms. Cook at low heat for 5 minutes more and put aside.

In large pot place potatoes, clam juice, onion, salt and pepper and lightly boil until potatoes are tender. Add clams and Half and Half. Now take some of the hot juice from the pot and add to your roux stirring constantly on medium heat with wire whip until it resembles thick white sauce. Then add to chowder, mixing well, cooking for 15 to 30 minutes more. Serves 8-10.