Clam Chowder

5 tablespoons butter
1 small onion, chopped
1 cup chopped clams
2 cups clam juice
2 medium potatoes, cubed
1/2 teaspoon salt
1 stalk celery, chopped
1/2 teaspoon dill
1/2 teaspoon freshly ground black pepper
2 cups heavy cream or Half and Half
3 tablespoons flour

Melt butter in heavy large saucepot and sauté celery and onions until translucent. Add clam juice along with potatoes, dill, pepper, and salt to the pot and boil until potatoes are done, but firm. Mix flour into the cream or Half and Half and combine with contents of pot.  Simmer for 1 to 2 hours, stirring occasionally to prevent sticking.

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