The Best Clam Chowder

Clam Chowder

1 cup chopped celery
2-3 cups chopped potatoes
1 large onion, chopped
3 chopped carrots
4 cans clams
3/4 cup butter
3/4 cups all-purpose flour
1 quart half & half
1 1/2 tsp salt
1/4 tsp pepper


In a large saute pan, cook vegetables with clam juice for 15 minutes covered.
In a separate pan, melt butter. Whisk in flour while bubbly. Whisk in half & half. Cook and whisk until thick.
Once thick, add to vegetables (do not drain the clam juice).
Add salt and pepper.
Add clams at end, so they don't get tough.
Serve with bread bowls.