Clam Chowder - cooking recipe

Ingredients

3 (6 1/2 oz.) cans minced clams
1/4 c. dried chopped onions
1 c. finely diced celery
2 c. frozen diced potatoes
3/4 c. butter
1/2 c. flour
1 qt. half and half
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar

Preparation

Drain juice from clams and pour over vegetables.
Add enough water to cover barely and simmer covered over medium heat until potatoes are tender, about 15 minutes.
Meantime, melt butter; add flour and blend.
Cook a minute or two, then add cream.
Cook and stir until smooth and thick.
Add clams, veggies and liquid. Season with salt, pepper and sugar and heat thoroughly.