1/2 c. onion, diced
1/2 c. celery, diced
1 c. potatoes, diced
2 cans (4 oz.) chopped clams
1 c. milk
1 c. Half and Half
1/2 c. flour
5 oz. butter
1 chicken bouillon cube
Salt & pepper, to taste

In 3 quart saucepan, saute onions and celery in 2 ounces butter until transparent. Add clam nectar, bouillon cube, potatoes and simmer until potatoes are cooked. In separate pan, make mixture of 3 ounces butter and flour. Do not brown. Gently stir into soup. Add chopped clams and preheated milk. Add salt and pepper. Keep warm until ready to serve, then add 1 cup hot Half and Half. Garnish with butter.