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964684 -- CLAM CHOWDER

1 c. onion, finely chopped
1 c. celery, finely diced
2 c. potatoes, finely diced
2 cans (6 1/2 oz. each) chopped
clams, undrained
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1 1/2 tsp. salt
1/4 tsp. pepper
(Note: When in a hurry I have used a package of frozen O'Brien potatoes in
place of vegetables.) Combine vegetables in small saucepan. Drain clams; pour
juice over vegetables; add enough water to barely cover. Cook uncovered until
tender about 15 minutes. In meantime, melt butter in large, heavy saucepan.
Stir in flour until blended and bubbly. Remove from heat; stir in cream until
smooth and blended. Return to heat; cook and stir with wire whip until thick
and smooth. Add undrained vegetables and clams; heat through. Season with salt
and pepper.
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