Clam Chowder

from Mary Warner

1 cup chopped onion
1 cup celery, diced
2 cups potatoes, diced
2 (6 1/2 oz) can clams, undrained
opt. 1/2 cup diced carrots
3/4 cup butter
3/4 cup flour
1 qt. half & half
salt & pepper to taste

Combine veggies in small pan. Drain clams: pour juice over veggies, add enough water to barely cover. Cook covered until tender about 15 min. meanwhile, melt butter in large heavy pan. Stir in flour until blended & bubble. Remove from heat. Cook & stir with wire whisk until thick and smooth. Add undrained veg & clams. Heat through.