Clam Chowder
1 cup onion, finely chopped
2 cup potatoes, finely chopped
3/4 cup butter
1 quart half & half cream
1/4 tsp pepper
1 1/2 tsp salt
1 cup celery, finely diced
3/4 cup flour
2 cans (6 oz each) clams, undrained
Combine vegetables in small saucepan. Drain clams, pour over vegetables, add enough water to barely cover. Cook covered until tender (15 minutes). Melt butter in large saucepan. Stir in flour till blended and bubbly. Remove from heat, stir in cream until smooth and blended. Return to heat. Cook and stir with wire whip until thick. Add undrained vegies and clams.
