Clam Chowder

by Donna Schauers

3/4 cup minced clams or 2 cans 5-1/2 ounces

1 cup onion (chopped fine)

1 cup celery (chopped fine)

grated carrots

2 cups potatoes diced fine

3/4 cup butter

3/4 cup flour

1 qt. half & half

1-1/2 tsp salt

1/2 sugar

little pepper (to taste)

Chop up vegetables, put in pan.  Pour juice of the clams then fell just over the vegetables.  Simmer over medium heat about 20 minutes.  

Sauce:  Melt butter, add flour and blend and cook a minute or two.  Add half and half, cook and stir blended and thick.  When vegetables are cooked, just pour in sauce and put clams in and heat.  

Makes 8 servings.