Clam Chowder

2 cans minced clams
1 cup diced celery
1 quart half and half
1/2 cup flour
1 c finely diced onions
2 cups finely diced potatoes
3/4 cup butter
1 1/2 tsp salt
pepper to taste

In a small sauce pan cook juice from clams and all vegetables. Add water to cover. In a large pan melt butter and add flour gradually stirring for 1 minute. Add half and half. Stir until thick and smooth. Add clams, vegetables, salt and pepper. Do not drain vegetables. Stir until well blended. Serve hot with french bread.