Clam Chowder

1 c. onions, chopped
2 c. potatoes, chopped
3/4 c. butter
1 qt. half and half
Pepper
2 c. celery, chopped
2 cans clams
3/4 c. flour
1 1/2 tsp. salt


Place all vegetables in pan and drain the juice from the clams into the vegetables and add just enough water to cover the vegetables. Cover and simmer until tender. While this is boiling, melt the butter. Add the flour and blend. Stir until smooth and thick (use wire whip). Then add to the vegetables; mix well. Add the half and half all at once; stir well. Add the clams. Heat throughout.