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In a heavy stockpot or Dutch oven, melt the butter and then add the onion (celery and carrots if using) and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
Add the potatoes and simmer until tender, about 10-15 minutes.
Prepare the thickner: Make a paste with the flour and 2-3 Tbsp water. Add to the stock pot and simmer for 2-3 minutes. Whisk to remove lumps.
Add the clams and milk (or cream) to the soup base. Simmer over medium heat for 1-2 minutes.
Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
Serving Suggestions: Serve with our New England Clam Cakes.