1 c. onion chopped
1 c. celery chopped
2 c. diced potatoes
2 (6 1/2 oz.) cans clams chopped
3/4 c. butter
3/4 c. flour
1 qt. Half & Half
1 1/2 tsp. salt

Divide vegetables into 2 pans. Drain juice from clams and pour over vegetables. Add enough water to cover vegetables and cook until just tender. Take large pan and melt butter then add flour until smooth. Pour in Half & Half then cook until smooth and thick. Add vegetables WITH juice still on. Then add clams. Salt and pepper to taste.