Clam Chowder

2 6.5 oz cans minced clams
1 c. finely chopped onion
1 c. finely diced celery
2 c. (6-8) potatoes cubed small

Drain juice from clams and pour over vegetables.  Set clams aside, after rinsing well.  Add enough water to barely cover vegetables and cook for 20 minutes.  While vegetables are cooking, make a white sauce.

White Sauce:
3/4 c. butter
3/4 c. flour
1 qt half and half cream
1 1/2 tsp salt
few shakes pepper
1/2 tsp sugar (optional to taste)
Mix with wire whisk until it boils.  Mix white sauce and udrained vegetables and clams.  If desired, juice from clams may be saved and added now.

(courtesy of LaVerne, Charlene and Debbie Bushman)