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Combine vegetables in small saucepan. Drain clams; pour juice over vegetables; and add enough water to barely cover. Cook,
covered, until tender, about 15 minutes. In meantime, melt butter or margarine in large heavy saucepan. Stir in flour until blended and bubbly. Remove from heat; stir in cream until smooth and blended. Return to heat; cook and stir with wire whip until thick and smooth. Add undrained vegetables and clams; heat through. Season with salt and pepper.
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