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Place the clams and clam juice in a stockpot.
Add the potatoes, celery salt, white pepper, Worcestershire sauce, and Tabasco sauce.
Bring to a boil, lower the heat to simmer, and cook slowly.
In a small saucepan melt the butter.
Add the flour to make a white roux.
Cook for 15 to 20 minutes on low heat.
Whisk the roux into the clam mixture, and add the half-and-half.
Cook slowly to blend all the ingredients.