Clam Chowder

1 medium onion diced
1 c. celery diced
2 c. potatoes diced
3 cans minced clams
1 c. butter (2 cubes, divided)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper

Drain clam juice into large saucepan. Add diced vegetables. Add enough water to barely cover vegetables. Bring to a boil and reduce heat to medium. Cook until vegetables are tender, about 15 minutes. Saute drained clams with 1/4 c. butter (1/2 cube) (this step is optional, it reduces some of the chewiness of the clams). Set clams aside. Melt 3/4 c. butter. Stir in flour and continue to cook for a couple of minutes. Slowly stir in half & half stirring constantly. Bring mixture to a boil. Stir into undrained vegetables. Add salt and pepper to taste. Enjoy!