Clam Chowder

Serves 8

2 6-oz cans minced clams
1 c. onion, finely diced
2 c. celery, finely diced
2 c. potatoes, diced
3/4 c. butter
3/4 c. flour
1 qt. milk
1 1/2 tsp. salt
Pepper to taste

Drain juice from cans of clams and pour liquid over vegetables, adding enough water just to cover. Simmer over medium heat until vegetables are barely tender. Melt butter in heavy saucepan. Add flour, making a roux, blend until smooth. Stir constantly while slowly adding milk. Cook and stir with wire whisk until thick and smooth. Add vegetables, juice, and clams. Heat through. Add salt and pepper.