3 - 6 oz cans of clams (I get the minced clams so the chunks are smaller...personal preference)
1 C chopped onion
1 C chopped celery
2 C diced potatoes
1/2 tsp sugar
3/4 C butter
3/4 C flour
1 qt half and half (recipe also says you can use milk, but I don't think it would be as thick...)
1 1/2 tsp salt
Dash of pepper
Place your veggies in a pan, add just the clam juice and enough water to cover them all. Simmer for 20 minutes or until they are all tender. Melt butter in saucepan. Add flour and salt. Cook 2 minutes on a medium heat, stirring constantly. Add half and half. Cook on medium high and stir until bubbly and very thick. (Be careful here or you'll burn the cream sauce!) Add undrained veggies and clams. Season and serve hot. This is really yummy with bread bowls...which I happen to have a GREAT recipe for. I'll try to post that tonight too if possible...
TIP: I had a busy afternoon and needed this ready by a certain time this evening. So instead of preparing it all together I chopped the veggies right after lunch and threw them in the crock pot on high with the water and clam juice. They cooked all afternoon and then it took me about 20 minutes to put the rest of the soup together later. I was then able to keep it warm in the crock pot without worrying about burning it on the stove. For me splitting it up made it a little more manageable with two smaller pieces of time to get it ready, but it did require planning ahead.
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