Boston Clam Chowder - Lisa Clark

 2 6 1/2 oz cans minced clams

1 cup onion, finely chopped

1 cup celery, finely diced

2 cups potatoes, finely diced

3/4 cup butter

3/4 cup flour

1 qt  half and half cream

1 1/2 tsp salt

1/2 tsp sugar

1/2 tsp pepper

Drain juice from clams and pour over vegetables. In medium sauepan add enough water to barely cover and simmer, covered over medium heat until potatoes are tender (about 20 minutes). In meantime, melt butter, add flour and blend and cook a minute or two. Ad cream and cook; stir until smooth and thick using wire whisk to blend. Add undrained vegetables and clams, heat through. Season with salt, pepper and sugar to taste. Serves 8