Serves 8-10
2 cans (6 ½ oz.) canned clams
2 cups finely diced potatoes
1 cup finely chopped onion
¾ cup butter
¾ cup flour
1 pint whipping cream
1 pint milk
1 ½ tsp. Salt
½ tsp sugar, pepper
Drain liquid from clams and pour liquid over potatoes and onions. Add water to barely cover. Cook until tender. Melt butter, add flour and blend well. Stir in cream and cook, stir until smooth. Add potatoes, onions, and liquid. Add clams. Stir. Heat through. Season to taste.
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