Ingredients
2 6-1/2 oz. cans of clams
1 cup chopped onions
1 cup diced celery
2 cups finely chopped potatoes
3/4 cup butter
3/4 cup flour
1 qt. half & half
1/2 tsp. salt
dash of pepper
1/2 tsp. sugar
Preparation
Drain clams and pour over vegetables in soup pan. Barely cover with water and simmer for 15 minutes. In smaller pan melt butter, add flour and stir together until smooth, add half & half cook and stir until smooth and thick. Add to vegetables along with seasonings heat thoroughly; don’t boil.
