Clam Chowder

Made by: Debbie

2 cans clams
2 cups diced potatoes
1 cup chopped onions
1 cup chopped celery

Drain clam juice into a stock pot.  Add vegetables and cover with water.  Boil until tender.

Melt 3/4 cup butter.  Stir in 1/2 to 3/4 cups of flour. Add 2 cups of milk and 2 cups Half & Half. Then add:

1 tsp salt
1 Tbsp sugar
1 1/2 tsp pepper
clams

Add vegetables and liquid to make desired consistency.  Cook over medium heat until thickened.