Clam Chowder

 Clam Chowder

2 cans clams (chopped)

1 c. minced onion

1 c. chopped celery

2 c. diced potatoes

Dash of pepper

¾ c. butter

¾ c. flour

1 quart (that’s 4 cups) milk

1 ½ tsp. Salt

½ tsp. Sugar

Drain juice from clams. Cover vegetables barely with water and boil until soft. In a large pan melt butter and add flour. Stirring constantly, add milk and cook until thick. Add vegetables, including the liquid and clams. Do NOT boil!