The following is a combo of my mom's Aunt Thurma* and my brother-in-law's yummy clam chowder recipes:
1 cup onion, finely chopped
1 cup celery, finely diced
2 cups potatoes, finely diced
1 cup carrots, finely diced
2 cans (6.5 oz. each) clams, undrained
¾ cup butter
¾ cup flour
1 quart half and half
**1/4 cup heavy whipping cream
1 tsp salt
¼ tsp pepper
Combine vegetables in small saucepan. Drain clams; pour juice over veggies; add enough water to barely cover. Cook, covered until tender – about 15 minutes. In meantime, melt butter in large heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth and blended. Return to heat; cook and stir with wire whisk until thick and smooth. Add undrained veggies and clams; heat through. Season with salt and pepper.
*My only memory of my Great Aunt Thurma is when she visited my house when I was 6 or 7, right before my grandma and grandpa died and she would read and read all of my Care Bear books to me.
**Because my mom is pretty sure my great aunt used more heavy whipping cream in her recipe than my brother-in-law does. It was the olden days, people were less health conscious.