Clam Chowder

Grandma Marilyn Leahy
From the old restaurant Bratton's in Sugarhouse

1 lb or 2 cans minced clams with juice
1 cup onions chopped fine
1 cup celery chopped fine
2 cups potatoes diced
3/4 cup butter
3/4 cup flour
1 Qt half and half
1 1/2 tsp salt and a few grains pepper
1/2 tsp sugar

Drain clams pour juice over veggies in a medium saucepan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender about 20min. In meantime, melt butter, add flour and blend and cook 1-2min. Add cream slowly and stir until smooth and thick using a wire whisk to blend. Add undrained vegetables and clams and heat through. Salt and pepper to taste.

*Kathy Garnders recipe calls for 2 Tb red wine vinegar instead of the sugar
*When we make it we usually add more potatoes and clams