Boston Clam Chowder

Boston Clam Chowder
By: Cindy Henriksen

6 1/2 oz canned clams
1 cup onion, chopped
1 cup celery, chopped
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart milk
1 ½ salt
pepper
½ tsp sugar

Drain clams putting clam juice over the vegetables in a sauce pan. Add enough water to cover the vegetables. Simmer until potatoes are tender (about 20 min.)

Beat butter and add flour stirring until blended then add milk. Add to undrained vegetables. Simmer until thickened. Add salt, pepper and sugar. Add clams last.