Blend the flour in melted butter, stir and cook for 1/2 minute or until the mixture is bubbly. Remove from heat, stir in milk and cream. Return to heat and cook until of medium thickness, do not boil. Remove necks from clams, put necks through food chopper, using coarse blade. Combine the ground clams with remaining clams and liquid, cook below boiling point for 5 minutes or until tender. Just before serving add to sauce, stir in seasonings. If bisque thickens on standing, add hot water to desired thickness. Garnish with parsley flakes, serve with crackers. Yields 6 servings