VELMA'S CLAM CHOWDER

After the vegetables are cut, the rest is easy. Soup is delicious served with corn muffins. Sliced apples could be served for dessert or an apple pie if you want to get fancy.

VELMA'S  CLAM  CHOWDER

                  2 6-ounce can minced clams

                            1 cup finely chopped onions

                            1 cup cup finely chopped celery

                            3 cups white or red potatoes, cut into 3/4-inch chunks

                            1/2 cup butter

                  1/2 cup all-purpose flour

                            1 quart half-and-half

                            1/2 cup whole (4%) milk

                            1 1/2 teaspoons salt

                            1/2 teaspoon sugar

                            Freshly ground pepper, to taste
                   

        1. Drain clam juice into 2-quart saucepan.

        2. Add onions, celery, and potatoes to saucepan. Add enough water to saucepan to barely cover
             vegetables.

        4. Simmer vegetables until potatoes are tender, about 20 minutes.

        5. In 4-quart saucepan, melt butter.

        6. Add flour to melted butter and stir constantly over medium heat for 2 minutes.

        7. Slowly add half-and-half to roux while stirring constantly.

        8. Stir in milk.

        8. Stir in clams and undrained vegetables over medium heat for several minutes.

        9. Season with salt, sugar, and pepper.