Corn recipe with clams

Open the clams in a saucepan with a little water. Sacir them and reserve the broth. In a saucepan put the butter and fry the onion and celery. Add the flour and give it a few times. The broth, the milk, the sauce, the celery salt and the cooking broth of the clams. Cocer covered about 15 minutes, removing occasionally so that it does not stick, if it is necessary to add more broth. Add the corn and the clams without peel and boil.