Ingredients

Yield: 10 servings

1 cup onion, finely chopped
1 cup celery, finely chopped
4 cups potatoes
2 6 1/2-ounce cans minced clams
1 1/2 teaspoon salt
Dash pepper
3/4 cup butter or margarine
1 cup flour
1 quart half-and-half cream
2 cups milk
1/2 teaspoon sugar

Directions

Using medium saucepan, drain juice from clams and pour over vegetables. Add enough water to barely cover. Simmer covered until potatoes are tender (about 20 minutes). Meanwhile, melt butter and add flour and blend with wire whisk. Cook for two minutes then gradually add cream and milk. Cook and stir until smooth and thick. Add clams, undrained vegetables and seasoning. Heat through, but do not boil. Season to taste, if needed.

Each serving contains 432 calories, 26 g fat, 40 g carbohydrates, 578 mg sodium, 62 mg cholesterol.