Clam Chowder - cooking recipe

Ingredients

2 cans clams, minced
2 c. diced potatoes
1 c. chopped onions
1 c. chopped celery
3/4 c. butter
3/4 c. flour
1 qt. half and half

Preparation

Cook vegetables in clam juice and enough water to just cover the vegetables.
Cook until tender.
In a large pan melt butter and gradually add the flour, stir until smooth.
Then add the half and half, stirring constantly.
Cook until very thick.
Add the vegetables, including the juice, and the clams to the white sauce. Cook an additional 5 to 10 minutes.