Clam Chowder

Clam Chowder

2 cans minced clams 

1 cup diced celery 

1 quart half and half 

1/2 cup flour 

1 c finely diced onions 

2 cups finely diced potatoes 

3/4 cup butter 

1 1/2 tsp salt pepper to taste 

 In a small sauce pan cook juice from clams and all vegetables. Add water to cover. In a large pan melt butter and add flour gradually stirring for 1 minute. Add half and half. Stir until thick and smooth. Add clams, vegetables, salt and pepper. Do not drain vegetables. Stir until well blended. Serve hot with french bread.