3 (6 1/2 oz.) cans minced clams and the juice
1 c. finely chopped onion
1 c. chopped celery
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 qt. half and half
1/2 tsp. salt

Simmer clam and juice, onions, celery and potatoes in large saucepan with enough water to cover vegetables. Cook for 20 minutes or until vegetables are tender. While vegetables are simmering, melt butter and stir in flour. Slowly add half and half and stir continuously until thickened. Add this to undrained vegetables. Add salt. May be frozen.