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Recipes>Clam Chowder1 cup finely chopped onions 1 cup finely diced celery 2 cups finely diced potatoes 3/4 cup butter or margarine 3/4 cup flour 4 cups half-and-half, warmed 1 tsp. salt, or to taste dash of pepper 1/2 tsp. sugar 1/2 tsp. thyme In a medium saucepan, drain the juice from the clams; set the clams aside. Combine clam juice with the onions, celery and potatoes. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. In a large saucepan, melt the butter. Whisk in the warm half-and-half. Whisk in the flour. Cook and whisk until smooth and thick, about 5 minutes. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Stir well and adjust the seasonings if necessary.
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