Drain the clam juice into a pan with chopped vegetables. Add enough water to cover the vegetables. Simmer, covered, for 25 minutes. In the meantime, melt the butter, add the flour, blend and cook for a full minute. Add the half & half or cream and stir constantly until smooth and thick with a wire whisk. Add to undrained vegetables along with the clams you set aside. Add salt and other seasonings. Warm through and serve. Serves approximately 8 people.