Clam Chowder

Clam Chowder

3 (6 oz.) cans of clams,                                  3/4 c. butter or margarine

    chopped or minced                                    3/4 c. flour

1 c. onions, chopped finely                           1 qt. half & half  ( can use milk)

1 c. celery, chopped finely                            1 1/2 tsp. salt or to taste

2 c. diced potatoes (quite small)                    Dash pepper 

1/2 tsp. sugar

Make in a.m. and put in fridge to mellow.  If too thick, add more milk.

Drain juice from clams.  Put clam juice in heavy pan over vegetables, add enough more water to cover vegetables.  Bring to a boil.  Simmer covered about 20 minutes or till tender.  Meanwhile, melt butter in  sauce pan, add flour, blend and add cream.   Cook and stir till thick (very thick).  Pour into undrained vegetables and add clams,  heat through, season with sugar, salt and pepper.