2 cans (6 1/2 oz.) minced clams1 cup chopped onions1 cup diced celery3 cups russet potatoes, peeled & cubed8 oz. clam juice1/2 cup flour1/2 cup butter1 quart half & half*2 tsp. salt3/4 tsp. white pepper2 tsp. sugar
* You could use fat free half and half but leave out the sugar.
Drain juice from clams into large saucepan.Add other clam juice, onions, celery, and potatoes.Cover and simmer until tender, about 20 minutes.While vegetables are cooking make white sauce.Melt butter and blend in flour.Stir over medium heat of 3 minutes, stirring constantly.Whisk half & half in slowly.Stirring constantly, cook over medium heat until thick – DO NOT BOIL.Add salt, pepper, and sugar.Add clams and UNDRAINED vegetables.Serve with crackers or French bread