CLAM CHOWDER

2 (6 oz.) cans minced clams

1 cup onions, chopped fine

1 cup celery, chopped fine

3 cups potatoes, diced fine

3/4 cup butter

3/4 cup flour

1 qt. half & half

1 1/2 tsp. salt

1/8 tsp. pepper

1 1/2 tsp. sugar

Drain juice from clams and pour over vegetables in medium saucepan.  Add enough water to barely cover vegetables and simmer over medium heat until potatoes are tender.

In meantime, melt butter; add flour, blend, and cook a minute or two.  Add half & half; cook, stirring until smooth and thick.  Add undrained vegetables and clams.  Add salt, pepper, and sugar.

This makes great cheese soup, just omit the clams and add process cheese (4 oz.).