| CLAM CHOWDER 3 cans minced clams 1 cup celery, sliced in ¼ inch pieces 1 cup onions, chopped fine 4 cups potatoes, diced in ½ cubes ¾ cup butter ¾ cup flour 1 quart half and half 1 ½ teaspoon salt Drain juice from clams and pour over vegetables. Do not add clam meats as the cooking process makes them tough. Add only enough water to cover vegetables and simmer over medium heat until tender - about 20 minutes. In a separate 4 quart sauce pan over medium heat, melt butter. Gradually add flour and stir with a wire whisk to blend. Add cream a little at a time and continue whisking. Simmer until mixture is smooth and thick. Add un drained vegetables and clams meats, stirring constantly until heated through. Season with one teaspoon salt and ½ teaspoon pepper. Serves 8 |