Clam Chowder

By: Karleen Stevens

1 c. onion, chopped
3 c. potatoes, diced
1 c. celery, chopped fine
¾ c. butter or margarine
½ c. flour
3 c. milk
1 pint half & half
salt
pepper
2 cans minced clams & juice

Directions:
In a large kettle put all of the vegetables in with just enough water to cover and simmer them. Meanwhile, in another large kettle, melt and stir together the butter or margarine and the flour until it’s smooth. Add the milk and half & half. Then add the salt and pepper to taste. Cook and stir it constantly until it thickens. When the vegetables are tender drain them. Put everything together, including the clams and clam juice. Stir until it’s all blended.