New England Clam Chowder - cooking recipe

Ingredients

1 (16 oz.) can minced clams with juices
12 oz. water
4 oz. onion, diced small
2 Tbsp. flour
1 Tbsp. butter
20 oz. hot milk
8 oz. potatoes, diced small
white pepper

Preparation

Drain the clams and save the juice.
In a heavy saucepot, melt butter and slowly stir in flour to make a white sauce.
Using a wire whip, slowly stir in clam sauce and water to the white sauce. Bring to a
boil, stirring constantly to keep liquid smooth.
Add clams, potatoes and onions; simmer until tender.
Slowly stir in hot milk.
Season with salt and white pepper. Serve with oyster soup crackers.
Yields 6 servings.