1 C Onion, diced
1 C Celery, diced
2 C Potatoes, diced
1 C Butter
1 C Flour
1 Quart Half & Half
1/2 t Salt
1/2 t Sugar
Dash Pepper
Pour the juice from the clams over the vegetables in a small stock pot. Add water to barely cover the vegetables. Simmer until the potatoes are just tender. Remove from heat.
In another pan, melt the butter. Whisk in the flour and cook 1 minute, stirring constantly. Add the half & half and cooking until thick, stirring constantly. Pour into UNdrained vegetables. Add the clams, salt, sugar, and pepper.
This is better if you can let it sit for a few hours, or even overnight in the fridge!
From: Fern Bateman
