Cover potatoes with water in a saucepan and cook over medium heat until tender. Remove the potatoes from the heat, drain them, and set them aside. Melt butter in a 2-quart saucepan over medium-low heat.

Cook until the onions are slightly clear in color, about 5 minutes. Stir the flour into the butter quickly. The liquid will begin to thicken. Add half and half a little at a time, stirring constantly. The mixture will be creamy and resemble thick cream. Combine salt, canned clams and juice, potatoes, bottled clam juice, and milk with the mixture.

Bring the chowder to a slow boil over medium-low heat. Reduce the heat to low and allow the chowder to gently simmer for 15 minutes, stirring frequently. Chowder, hard rolls, fresh whipped butter, and a roaring fire will warm both your stomach and your soul.