Begin by draining the minced clams, ensuring to reserve the clam juice for later use.

In a large pot, melt 2 tablespoons of butter over medium heat. Add diced celery and reserved clam juice, stirring well. Let it simmer for about 15 minutes until celery is tender.

Add chopped onion and cubed Yukon Gold potatoes to the pot. Stir well and cover, cooking for about 15-20 minutes until the potatoes are fork-tender.

Stir in the reserved minced clams and half-and-half. Increase heat slightly and warm until it bubbles gently, about 5 minutes.

In a separate bowl, whisk together remaining half-and-half and flour until smooth. Gradually add this mixture to the chowder while stirring continuously.

Reduce heat to low and allow the chowder to simmer for a few more minutes. Stir occasionally, season with salt and pepper to taste. Serve hot.