1 c. finely chopped onions
1 c. finely chopped celery
2 c. diced potatoes
2 cans minced clams
1 c. finely chopped carrots
1 1/2 cubes butter
3/4 c. flour
1 quart half & half

Drain clams, use juice plus water to cover vegetables. Cook until tender. Melt butter, add flour and half & half. Cook until thick. Add to vegetables but don't drain the vegetables. Last add clams and salt.