Clam Chowder

Clam Chowder
by: Kathy Moulton

2 - 6 1/2 oz. cans, Clams, minced
1 cup Onions, chopped fine
2 cups, diced Potatoes
1 cup Celery, chopped
1 cup Carrots, chopped
3/4 cup Butter
1 quart Half & Half
1/2 tsp sugar (opt)
3/4 cup Flour
1 tsp Salt
1 tsp Pepper

Directions: Drain clams and pour juice into frying pan. Add vegetables and add enough water to cover and cook until tender. Melt butter in large pan. Add flour and blend. Add half & half and cook until thick, stirring constantly. Add clams and vegetables. If too thick, dilute with milk. Don't boil.