Instructions

1. In a large pot over medium-high heat, dump the juice from your canned clams along with all the veggies. Do not add the clams.  Retain those for later. Cook the veggies in the clam juice until the onions are clear and the potatoes are soft. (about 15 minutes, give or take. Watch it closely) I like to salt and pepper the veggies while they're cooking. It's not necessary. 
2. Remove the veggies and juice from the pot and set aside. 
3. Melt the butter/margarine in the pan, and stir in the flour to make a roux.  Don't brown the roux. Slowly whisk the half and half into the roux. Bring it to temperature.  It should begin to thicken.  Turn the heat down to medium-low. 
4. To add the veggies, I drain the remaining clam juice off of them.  Again, if you prefer a fishier chowder, you could totally opt to leave the juice.  It's not going to hurt anything.  Follow your heart. After adding the veggies, toss the clams in. 
5. Let it cook together for about five minutes.  If it feels like it's over-thickened, feel free to thin it out with just a little milk. This recipe makes a lot of roux, so sometimes once you plop the potatoes back in there too it makes it a little thicker than I would have liked due to the starch on the potatoes.  Adding milk shouldn't compromise anything else in the recipe. 
6. Salt and pepper to taste, and serve!

Great as an appetizer to our Chicken Oscar!