Melt butter in soup pot and sauté
celery and onions until translucent.
Add the can of juice along with
the juice drained from clams to the
pot. Add potatoes, dill, pepper,
and salt to the pot and boil until
potatoes are done, but firm.
Dissolve flour into the half and half
and combine with other ingredients.
Cook on low heat for 1/2 hours.
Serves 4 bowls.