- 2 6 ½ oz. cans clams, minced
- 1 cup celery, finely chopped
- 1 cup yellow onion, finely chopped
- 2 cups potatoes, diced
- ¾ cup butter
- ¾ cup flour
- ½ tsp French gray salt
- ⅛ tsp pepper
- 1 ½ tsp sugar
- 1 quart Half & Half
Drain the clams and save the juice. Place the clams, celery, onion and potatoes in a medium size saucepan on top of the stove. Add the clam juice and enough water to cover the vegetables. Bring to a boil; turn down the heat and simmer until the potatoes are tender. Set aside.
In another sauce pan over medium heat melt the butter. Add the flour, salt, pepper and sugar and stir until bubbly. Whisk in the Half & Half. Stir with a wooden spoon. Cook until thickened.
Add in the clams and vegetables. Heat through and serve.
Serve with: Oyster Crackers. German Brown Bread page 233. Green salad.