1 small onion
2-3 stalks celery
3 cups potatoes
1 can minced clams
1 can chopped clams
3/4 cup butter or margarine
3/4 cup flour
1 quart half-and-half
1 1/2 teaspoon salt
1/4 teaspoon pepper
I like to puree onion in the food processor. I dice the celery really small and I cube the potatoes so they are bite size. (I don't make them all the same size I just don't have huge chunks of potatoes.) Add all vegetable and clam juice to the sauce pan. Add enough water that all vegetables are covered. (It should be at least 2 1/2 quarts.) Let boil for 10-15 minutes stirring occasionally. Keep checking whether they are cooked with a fork. If it is hard to poke through a potato it is not done. If it breaks easily the vegetables are done.
While vegetables are cooking melt butter in a 3 quart saucepan. When butter starts to simmer, bubble around edges, add flour and stir till combined. Remove from heat. Add the half-and-half, salt, and pepper and whisk till the mixture becomes smooth with no lumps. Put saucepan back on heat and cook until bubbles form around the edges of the pan. Pour milk mixture into vegetable mixture and stir. Add clams and stir. Keep on heat until soup is warmed through. Serve.
I read somewhere you can use frozen cubed hash browns if you are in a hurry. I love the taste of regular potatoes, but many people prefer red potatoes because they don't fall apart as easily and they taste a little sweeter. The vegetable and types of clams are all your preference. Some people hate celery. If that is the case use less of it.
