Clam Chowder

2 - 6 1/2 oz. cans of clams
2 cups diced potatoes
1 cup diced celery
1 cup chopped onion
water
3/4 cup butter, melted
3/4 cup flour
1 1/2 tsp. salt
1 quart half & half
ground pepper to taste
optional: can of corn, green pepper, pimento, mushrooms

Pour the juice from the clams over vegetables in a large pan. Add enough water to cover the vegetables. Simmer on med-high until veggies are tender. In another pan add flour to melted butter and slowly add half & half. Mix until smooth. Add undrained veggies, clams, and ground pepper. Simmer on low for 5-10 minutes.