In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Preheat oven to 350°F. Butter or spray 9"x9" baking dish (or other appropriate sized casserole dish).
In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
Debbie Says: You can use chunky or smooth peanut butter, whichever suits your liking more. The topping is optional. For variety you can use both flavors of chips or just use one or the other. If using just one flavor, you’ll need to double the amount.