New England Clam Chowder

New England Clam Chowder
By: Julie Gritton

2 stalks celery, chopped
1 large potato, peeled and diced
1/2 large onion, chopped
2 cans chopped clams

Drain juice from clams over vegetables in saucepan, add water to cover. Bring to a boil and simmer 20 minutes until potatoes are soft. While vegetables are simmering prepare the base:

3/4 c. butter
3/4 c. flour
1 qt. half and half
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp pepper

Melt butter in large pot, add flour and stir. Pour in half and half and cook on medium heat, stirring frequently, until thickened. Add seasonings and keep warm until vegetables are done.

Stir in vegetables (undrained) and clams, warm for a couple minutes, and serve with rolls or bread. Better not count the calories on this one!