In big soup pan boil potatoes til "el diante" or just about cook through

Open clams, drain clam juice in potatoes set clams in bowl on side separate

Add half n half to pot with potatoes and clam juice let cook on low medium heat

In small pan make roux I use 1 cup butter to 1 cup flour and mix well

With big pan slowly cooking on low medium heat add roux mix until chowda mix is thickened

Once thickened add clams and mix well let cook for few more minutes shut off and let stand

I use French bread but use rolls or biscuit on side with butter and dip away ENJOY!