Clam Chowder

Directions

1. 1
   Drain clams, reserve clam juice.
2. 2
   Boil onions, celery, and potatoes in clam juice adding just enough water to cover.
3. 3
   Cook until potatoes are done, about 20 minutes.
4. 4
   Make a roux with the butter and flour.
5. 5
   Gradually add cream to make a white sauce.
6. 6
   Cook until thick.
7. 7
   Add white sauce to UNDRAINED vegetables.
8. 8
   Add clams, salt, pepper, and sugar.
9. 9
   Heat through until desired thickness is reached.
10. 10
    The chowder will hold well, and can be made a day ahead.