1. Drain clams, reserving clam juice; set clams aside. Add enough water to clam juice to measure 1 cup (250 mL). Melt butter in Stainless (8-qt./7.6-L) Stockpot over medium heat. Add onion; cook 3 minutes or until tender. Add reserved clam juice, potatoes, carrots, celery, bell pepper, chicken broth, salt and black pepper. Bring to a boil; cover. Reduce heat and simmer 3-4 minutes or until potatoes are tender.
2. Place flour in small mixing bowl. Add half and half into flour; whisk until smooth. Add clams, scallops and shrimp to Stockpot; gradually whisk in flour mixture. Return to a boil; cook 2 minutes or until thickened, stirring constantly. Sprinkle with parsley, if desired.