Clam Chowder

3-4 potatoes, peeled & diced
3 stalks celery, chopped
1/2 medium onion, diced
2 cans of clams, diced
1/2 lb butter
1 1/4 c flour
2 c milk + 1 3/4 c milk
1 1/2 c half & half

Boil potatoes, celery, onion, and clams in a water until veggies are tender.

Meanwhile, melt butter in a large saucepan and stir in flour until smooth. Whisk in 2 cups milk and all the half & half and continue to stir over medium heat until white sauce begins to thicken. When veggies & clams are done, drain them and add to sauce, also stirring in the remaining milk. Simmer for 30 minutes.

Source: Esther Wolfley (submitted by Pamela Peterson)