New England Clam Chowder

1 cup diced celery
2 cups diced potatoes
1 cup diced white onion
diced carrots (optional)
1 pint half & half
1 Qt. milk
3/4 cup flour
4 6-1/2 oz cans minced clams
1 1/2 tsp salt
dash pepper
3/4 cup butter

Put celery, potatoes, onions, & carrots in a large pot.
Drain juice from clams into pot & add just enough water to cover veggies.
Simmer on med heat with lid until tender.

In a separate medium pot, melt butter, add flour & blend. Cook for a minute or 2. (Sometimes I add less butter. If doing this, add just enough flour to thicken with the butter.)

Add half & half & milk to medium pot. Stir until thick. Add this mixture to the large pot of veggies & juice. Stir together.