Ingredients
2- 6 ½ oz. Canned Clams Chopped
1 Cup Chopped Celery
1 Cup Chopped Onion
2 Cups Cube Peeled Potatoes (about 3/4 inch)
¾ Cup Butter
¾ Cup Flour
1 Quart Half and Half
1 ½ teaspoon Salt
½ teaspoon Sugar
½ teaspoon Ground Black Pepper
1 Tablespoon Bacon Grease
1 Bay leaf
Preparation
Drain and save juice from clams. In stock pot melt grease, add onions and celery, simmer about 5 minutes. Move simmered veggies to separate bowl, and add clam juice. In the stock pot place cube potatoes and add enough water to completely cover. Cook potatoes until fork tender, about 15 minutes. Add the onions and celery with the clam juice to pot reduce heat to low add bay leaf. In a medium sauce pan melt butter and add flour whisking until the mixture looks like bubbling wet sand. Add Half and Half to the rue. Stir until thickened and add to pot. Add sugar, salt, pepper. Simmer uncovered for at least 30 minutes. Remove bay leaf. Serve and enjoy with your favorite bread or crackers.
