| | Directions | | Drain liquid from clams and pour over vegetables. Add water to barely cover and cook until tender. Melt butter, add flour, and blend well. Stir in cream and milk (or use 1 quart half and half) and cook stirring until smooth and thickened. Add undrained vegetables and clams and heat through. Season with salt, pepper, and sugar. Make the night before you plan to serve it. Serves 8-10. |
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| Ingredients | | - |  | 2 cans minced clams (6 ounce cans) |
| - | | 2 cups finely diced potatoes |
| - | | 1 cup finely chopped onions |
| - | | 1 cup finely diced celery |
| - | | 1 1/2 teaspoons sugar |
| - | | 3/4 cup flour |
| - | | 3/4 cup Butter |
| - | | 1 pint whipping cream |
| - | | 1 pint milk |
| - | | 1 1/2 teaspoons salt |
| - | | pepper to taste |
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