Grandma Rosemary’s Creamy Clam Chowder
Ingredients 2 c. diced red potatoes 3 6.5 ounce cans of chopped clams (reserve juice) 1 T. butter 1 c. diced celery ½ c. diced onions 2 ½ c. water 1 qt. half & half 3.4 c. flour 3.4 c. butter 1 T. sugar 1 t. pepper 1 t. salt Sautee celery and onions in a tablespoon of butter until wilted. Add potatoes, water and clam juice. Simmer until the potatoes are tender. This usually takes about 25 to 30 minutes. In a separate pan, melt the butter, and add flour. Add the rest of the ingredients and simmer until it becomes thick. Combine the vegetable and the white sauce. Simmer for fifteen minutes on low heat. Can serve with malt vinegar and tabasco I desired.