Clam Chowder

Clam Chowder

By Grandma Butterfield


3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar

Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes

In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste

8 servings