Clam Chowder – Sarah Adolphson Andersen

By Admin · June 23, 2010 · Leave a comment

2 cans minced clams

1 cup diced onion

1 cup diced celery

2 cups diced potatoes

1 ½ tsp. salt

Dash pepper

½ tsp. sugar

Drain clam juice over diced vegetables.  Add enough water to cover and cook until tender.  Do not drain.

Make a white sauce of ¾ cup each flour and butter.  Add 1 quart half & half.  Stir until thick and smooth.  Add vegetable mixture and clams to sauce.  Add salt and sugar to taste.