New England Clam Chowder
1/3 Stick of Butter
1 sm. Chopped Onion
6.5 oz. Chopped/Minced clams
15 oz. can clam juice
2 Medium Potatoes
1/2 tsp. Salt
1 Stalk of Fresh Celery (chopped)
1/2 tsp. Dill
1/2 tsp. Black Pepper
2 Cups Half & Half
3 Tbsp. Flour
Melt butter in soup pot and sauté celery and onions until translucent. Add the can of juice along with the juice drained from clams to the pot. Add potatoes, dill, pepper, and salt to the pot and boil until potatoes are done, but firm. Dissolve flour into the half and half and combine with other ingredients. Cook on low heat for 1/2 hours. Serves 4