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4 medium potatoes

1 medium onion, chopped

1 cup diced celery

1 cube butter

1/2 c flour

2 quarts half and half

2 small cans minced clams, undrained

Peel and boil potatoes; cool and dice. Saute onion and celery in butter. Add 1/2 cup flour to butter and veggie mixture and cook to roux. Add half and half and cook to boil. Add clams. Serve with crusty bread.