Ingredients

Yield: 4 servings

1 quart half and half
3/4 cube butter (6 tablespoons)
1/3 cup flour
1 - 61/2 ounce can clams
2 large potatoes, diced
1/2 onion, diced
4 pieces celery, diced
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon sugar

Directions

Drain clams, saving the juice. Put vegetables in a pan and add clam juice. Add enough water to cover vegetables. Cook until tender, approximately 15 minutes. Melt butter in large saucepan. Add flour, sugar, salt and pepper, stirring constantly. Add half and half gradually, and stir until thickened. Add clams, vegetables and liquid that vegetables were cooked in into the half and half mixture. Cook until heated through. Do not boil.

Each serving contains 625 calories, 46 g fat, 43 g carb, 594 mg sodium, 164 mg cholesterol.