1 cup onions, finely chopped
1 cup finely diced celery (I think I prefer less than that)
2 cups diced potatoes
2 cans (6 1/2 oz) snow clams with juice
2 cubes butter
3/4 cup flour
1 quart half and half
1 tsp salt
A couple dashes of pepper
Drain the juice from the clams and pour over the vegetables in a small saucepan. Add enough water to cover the vegetables and simmer, covered, over medium heat until barely tender.
In the meantime, melt butter in a large pot, add flour and blend forming a roux. Add cream and stir constantly until smooth and thick.
Last step: add undrained vegetables, clams, and heat through. Add salt and pepper to taste.
For me this was a little thick and so I added a little bit of water to thin it down while I was heating it. If you don't want to make it with all half and half you can substitute some of the half and half with 2% milk and I am sure the consistency and quality would be the same. Enjoy!