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Clam Chowder

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5 med. potatoes
2 stalks celery
1 onion
2 6 1/2 oz can minced clams
12 T flour
1 1/2 stick butter (I don't use margarine)
4 c milk
dash of salt
dash of pepper

Cut and dice vegetables. Cook in Clam juice and just enough water to cover them. Cook until tender.

Melt butter, add flour, salt and pepper and milk. Heat until thick. Add veges, all the liquid and clams. Heat and serve.

Tips: I've learned that over heated clams will be more chewy . . . just heat them up, don't chewify them!
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