Clam Chowder (Milana’s)

Ingredients
1 quart half and half
3/4 cups butter
3/4 cups flour
1 cup chopped onions
2 cups chopped celery
3 cups diced potatoes—small (try frozen)
3 cans chopped clams (6 1/2 oz each)
Salt and white pepper
1 tsp sugar

Notes / Directions
Drain clams. Add juice to chopped veggies. Just enough water to cover veggies. Simmer
til tender. In heavy pan, melt butter. Add flour. Cook til foamy (takes awhile; stir and watch
carefully). Add half and half. Bring to boil, stirring constantly. Add white sauce to veggies with
liquid. Add more milk to desired thickness (or not). Add clams at the end. Don’t boil with clams;
this makes them tough. Heat to serving temperature. Add white pepper and salt.

This is a great corn chowder base too!

~ Su