New England Clam Chowder

2-6 1/2 oz cans chopped clams
1 c. finely diced onion
1 c. finely diced celery
2 c. chopped potatoes
3/4 c. butter (may be eliminated)
3/4 c. flour
1 qt. half & half
1 1/2 tsp . salt
1 tsp coarse ground pepper

drain juice from 3 cans clams and add to vegetables in small saucepan. add enough water to barely cover vegetables. simmer covered until tender. melt butter, add flour, blend and cook, stirring for 2-3 min. add half & half. cook and stir with wire whisk until mixture is almost to a rolling boil. stir constantly. add undrained veggies and clams.