Clam Chowder

Ingredients:

2 c. potatoes, peeled and chopped
1 c. celery,
chopped onion to taste
2 c. clams
3/4 c. butter
3/4 c. flour
1 1/2 tsp. salt
1-1 1/2 tsp.
quart half and half

Directions:

Put vegetables and clams (including juice) in a pan with enough water to cover. Cook until tender. In a separate pan, melt butter. Add flour and seasonings and stir until smooth. Add butter mixture to soup and stir until thickened. Add half and half. When heated through, serve.

Submitted By: Kristine Kelly