1/4 cup olive oil
6 stalks celery, chopped
2 large yellow onions, chopped
2 cloves garlic, minced
10 small to medium red bliss potatoes, skin on, chopped
1 1/2 cups clam juice
One 51-ounce can chopped sea clams, liquid reserved
10 cups half-and-half
1 1/2 cups all-purpose flour
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
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