LAURIE MAY'S CLAM CHOWDER

4 (6.5oz.) cans minced clams

1 cup chopped onion

1 cup diced celery (or 1tsp. celery seed)

3 cups peeled diced potatoes

¾ cup butter

¾ cup flour
1 qt. half & half (4 cups)

1 ½ tsp. salt

Black pepper to taste

½ tsp. sugar

Place onion, celery and potatoes in large soup pot. Drain the juice from the clams over the veggies. Set clams aside for later. Add just enough water to cover veggies (may not need any). Bring to a boil then simmer approx. 20 minutes until veggies are tender.

Meanwhile: melt butter in medium sauce pan. Whisk in flour and cook a couple of minutes to get raw flour taste out. Whisk in half & half and cook until smooth and thick. Add cream mix to veggies until heated through. Add clams, salt, pepper and sugar. Improves with age.