Boston Clam Chowder

When the cold weather comes there is nothing like a bowl of hot soup and fresh baked bread.  One of my favorites is clam chowder.  You are on your own about the bread part.

2 - 6.5 oz. cans chopped clams
1 C. finely chopped onion
1C. finely chopped celery
2 C. finely diced potatoes
3/4 C. butter (1 1/2 sticks)
3/4 C. flour
1 qt. half and half
1/2 t. sugar
1 1/2 t. salt
dash of pepper

Put onions, celery and potatoes in medium saucepan.  Pour undrained clams over the top.  Add enough water to barely cover.  Simmer covered over medium heat until the potatoes are tender (about 12 minutes).

Melt butter in large pan.  Add flour and blend.  Cook 1 to 2 minutes.  Add cream, cook and stir until thick, using wire whisk to stir.  Add undrained vegetables and clams and heat through.  Season with sugar to taste, salt and pepper.

Makes about 10 cups.  Stays good in refrigerator for 10 to 14 days.

I use white pepper because I think it looks better without black floaties in it.   I have used whole milk instead of the cream, but it is not nearly as good.  This  is something you don't need to worry about having leftovers.  It actually tastes better if it has sat in the fridge for a day or two.  Last thing, you can use minced clams if you think the chopped ones are too big.  I have always used the minced clams.  Yum.