2 ( 6 3/4oz cans minced clams)
2 cups potatoes, finely diced
1 cup celery finely diced
1 cup onions, finely diced
water
3/4 cup butter melted
3/4 cup flour
1 quart light cream of half and half
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
pepper to taste
Drain clams, reserving liquid. Pour the reserved liquid over
the
vegetables in a large saucepan,
adding enough water to cover, Cover with
lid and simmer for 20 minutes or
until potatoes are tender. In another
pan, melt butter, Stir in flour
until smooth. Blend in cream (or half and
half). Cook until smooth and thick
stirring constantly. Add to vegetable
mixture. Add clams. Heat without boiling. Season with salt sugar and
pepper.