Clam Chowder – Kathyrn Christensen

2 cups potatoes, diced 

1 cup celery, finely chopped 

1 carrot, grated

White Sauce: 

¾ cup butter

2 cups milk

2 cans clams, chopped

1 tea salt

½ tea sugar

3/4 cup flour

1 tea thyme

½ tea pepper

Simmer the vegetables in the juice from the clams, adding a small amount of water if necessary, on low heat until tender. Make white sauce, cook until thick. Add vegetables. Add clams and seasonings. Simmer slowly until ready to serve. Option: In place of milk, use 1 cup milk and 1 cup cream.