Clam Chowder

Yields: 6 servings

1 cup diced onions                                      

1 cup diced celery

2 cups diced potatoes

juice from clams

3/4 cup butter

3/4 cup flour

1 quart Half & Half milk product

1-1/2 teaspoons salt

1 teaspoon sugar

pepper to taste

2 cans clams, minced

      (can use 1 clam & 1 shrimp)

DIRECTIONS:

In a large pan, put the onion, celery, potatoes, and juice from clams.  Add water enough to cover.  Simmer until tender.   Add clams.

In a small saucepan, melt butter and stir in flour to make a paste.  Bring to a boil.  Slowly pour in Half & Half and stir to combine.  Pour the mixture in with the vegetables and seafood.  Add salt, sugar and pepper.  Simmer enough to blend flavors.

Recipe from my sister-in-law, Kristie Nicoll.