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.

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