Clam Chowder

Clam Chowder ---Jolynn Gardner

1 cup diced celery

1 cup chopped onions

6 cups diced potatoes

2 cans minced clams

Cook celery and onions in saucepan with a little bit of water. Then add the potatoes and clam juice and enough water to just cover. Simmer for 20 minutes. Set aside.

In a large saucepan:

¾ cup butter

¾ cup flour

½ tsp. sugar

1 ½ tsp. salt

¼ tsp. pepper

Melt butter at simmer. Add flour and cook for one minute, stirring constantly. Remove from heat and gradually add 2 cups milk and 2 cups Half n Half. Stir in sugar, salt and pepper. Pour this mixture into the pan with the vegetables. Add the clams. Cook over med heat till it thickens. If it gets too thick, add a little milk.