1 lb. cooked, peeled and cubed
potatoes (about 4)
1 medium onion, chopped
1 stalk celery, chopped
1 cube butter or margarine
6 Tbsp. flour
1 qt. half and half
1 or 2 cans clams
salt and pepper to taste
Have potatoes ready. Saute onion and celery over medium
heat in butter until cooked, but not brown. Sprinkle flour
over top and cook and stir for about 2 minutes. Add half and
half slowly about 1/2 cup at a time and cook and stir thorough-
ly after each addition until it just comes to a simmer. Be
patient. It takes about 1/2 an hour. Add potatoes. It can
simmer on low for up to 2 hours, if you stir frequently. Add
clams just before serving just to get them hot; they toughen if
you cook them too long.
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