1 lb. butter or Fleischmann's butter, clarified
1 gal. milk or half & half
Flour, enough to make roux with clarified butter

Roux - a paste of flour and fat used to thicken sauces and the like.

Set the roux aside. Boil main ingredients, shimp, clam, vegetable or whatever. Save stock from this to add to milk for the flavor. If vegetables are to be the main ingredients, they must be diced. Add main ingredient to hot milk or cream with some of the stock. Thicken with roux. Add salt if necessary.