Monday, March 24, 2008

Creamy Clam Chowder

2 (6½ ounces) cans minced clams (I like baby clams)
1 cup finely chopped celery
1 cup finely chopped onion
2 cup diced raw potato
2 med. carrots, chopped
¾ cup butter or margarine
¾ cup flour
1 quart milk
1½ teaspoons salt
½ teaspoon sugar
Dash pepper

Drain clam juice and pour over chopped veggies. Add enough water to cover. Cook over med. heat for 20 minutes. From the butter, flour, milk, salt, sugar, and pepper make a white sauce. Add undrained vegetables. Heat thoroughly.

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