PREPARE onions, celery and potatoes; PLACE in small saucepan.
DRAIN and RESERVE juice from clams; ADD clam juice to vegetables; ADD water to barely cover.
SIMMER over medium heat until barely tender.
Meanwhile, MELT butter in a large saucepan over medium heat; ADD flour and BLEND; continue to COOK, STIRRING constantly; ADD cream and STIR, using wire whisk until smooth and thick.
ADD clams to vegetable mix; HEAT through.
SEASON with salt and pepper to taste.
Instead of a quart of half-and-half, you can use part cream and part milk (It may be cheaper).
Per Serving (excluding unknown items): 393 Calories; 31g Fat (70.6% calories from fat); 6g Protein; 23g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 508mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat.