Put the following in a large pot:
2 cans clams, with the juice
1 C. chopped onion
2 C. cubed potato
1 C. chopped celery
Add enough water to cover. Cook until tender.
In a sauce pan: melt 3/4 C. butter, add 1 1/2 tsp. salt. 1 quart whole milk, dash of pepper, 3/4 Cup flour, 1/2 tsp. sugar, 2 T wine vinegar. Whisk together & heat until thick stirring constantly. Add to potato mixture. Heat through and serve.
This recipe came from one of our favorite restaurants. When they decided to close, they gave out their delicious clam chowder recipe!
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