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New England Clam Chowder

New England Clam Chowder

  • 2 cans minced clams
  • 2 cups potatoes, chopped
  • 1 cup onions, chopped
  • 1 cup celery, finely chopped
  • 1 1/2 tsp salt
  • 1/4 tsp. pepper
  • 3/4 cup butter
  • 3/4 cup flour
  • 1 quart half & half

Preparation -
Place vegetables in a saucepan. Drain juice from cans of minced clams into the pot of vegetables. Set clams aside. Add water to vegetables, enough to cover, bring to a boil, reduce heat and cook until tender In a Dutch Oven or large saucepanm, make a white cauce - Melt butter; Stir in flour, salt, and pepper. Stir in half & half, and cook until muxture thickens, stirring constantly. Add vegetables and clams to the white sauce. Stir and cook on low heat for about 10 more minutes.

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