Clam Chowder

Considering my mother hadn't really been to New England at the time I'd learned this recipe, this is a very good chowder. Serving it with a hint of red wine vinegar really brings out all the flavors, and adds a little "zing." --Mark

Ingredients:

1 can diced clams (6 1/2 oz.)

1/2 cup chopped onion

1/2 cup chopped celery

2 cups diced potatoes

3/4 cup butter

3/4 cup flour

4 cups milk

1 1/2 tsp sugar

1 1/2 tsp salt

pepper

Instructions:

Drain clams and pour juice over onion, celery, and potatoes in a sauce pan. Add enough water to cover the vegetables. Cover and simmer until tender (about 10 minutes).

In a large soup pan melt butter, blend in flour, and cook, stirring constantly, for about 1 minute, then add milk gradually. cook and stir until thick. Add undrained vegetables, clams, salt, and sugar.

Remove from heat and serve.