Clam Chowder
2 T butter
1/2 cup onion, chopped
1/4 cup celery, chopped
4 T flour
2 (6.5 oz) cans clams, liquid reserved (or equal amount of fresh or frozen clams and juice)
1 cup milk
1 cup heavy cream
1/2 tsp worcestershire
1 potato, diced
1/2 tsp salt
opt: dash tobasco or red pepper
fresh ground black pepper
Saute onion and celery in butter until soft in soup pot. Add flour and cook a few minutes.
Measure clam juice - add water if needed to make 1 cup.
Add clam juice, milk, cream, worcestershire, potato and sesonings to pot.
Bring to a boil - simmer 30 minutes. Add clams, cook 5 minutes more.
Serve with fresh ground pepper.
Serves 2-3