Clam Chowder

2 6 ½ ounce cans minced clams

2 cups potatoes, finely diced (frozen may be used)

1 cup celery, finely diced

1 cup onions, finely diced

water

¾ cup butter, melted

¾ cup flour

1 quart light cream

1 ½ t. salt

½ t. sugar

pepper to taste

½ to 1 T. Old Bay seasoning (optional)

Pour juice from clams over vegetables in large saucepan. Add water to barely cover. Cover and simmer 20 minutes, or until potatoes are tender. Meanwhile, melt butter. Stir in flour until smooth. Blend in cream, stirring constantly. Cook until smooth and thick. Add undrained vegetables and the clams. Heat without boiling. Season with sugar, salt and pepper and Old Bay if desired.

Lowfat variation:

Reduce butter to 2-3 T.

Use lowfat milk in place of light cream

I made this the other night fully expecting to hear all my kids groan and complain but to my shock and surprise they all loved it and throughout the last couple of days they have been telling me to make it again, so I will. :)