40 min. before: In large saucepan or Dutch oven over medium heat,
cook salt pork until lightly browned;
add onions and cook until tender, about 5 min.
Meanwhile, chop clams; set aside.
Add enough water to reserved clam liquid to make 2 c.
Stir flour into onion mixture until blended.
Gradually stir in clam-liquid mixture and cook,
stirring constantly, until mixture is slightly thickened.
Stir in potatoes, salt, celery, salt and pepper;
cover and cook until potatoes are tender, about 10 min.
Add clams, milk and butter; cover and cook until heated through,
5 min., stirring occasionally.