New England Clam Chowder
Brattens of Salt Lake

1 cup chopped celery
1 cup chopped onions
3 cups chopped potatoes
2 6 1/2 –ounce cans minced clams
¾ cup flour
¾ cup butter
1 quart half and half
1 ½ tsp. pepper
1 ½ tsp. salt
½ Tbsp. sugar

In a small saucepan place vegetables (celery, onions, potatoes); drain clams and pour the clam juice into the saucepan with vegetables. Add water to cover and simmer 20 minutes or until vegetables are tender. In a large pot or Dutch oven, melt butter, add flour and blend with whisk. Add half and half and cook until smooth and thick; being careful not to let it brown. Add vegetables with water to the large pot; add clams, stir. Add seasonings and heat through about 20 minutes.