This recipe comes from the JLO Art of Cooking Junior League of Ogden Cookbook.
2 cups potatoes, diced
1 cup celery, chopped
1 cup onions, diced
4 (6/12 ounce) cans chopped clams, drained; reserving juice
1 quart 2 percent milk
6 tablespoons butter
3/4 cup flour
1/2 teaspoon sugar
1 teaspoon salt
dash of pepper
2 tablespoons Wondra or all-purpose flour
Put potatoes, celery and onion in large pot. Pour clam juice over vegetables. Add just enough water to cover and simmer about 15-20 minutes or until tender.
In a saucepan, melt butter. Stir in flour, salt, pepper and sugar. Stir continuously until smooth. Add milk to saucepan and stir until very, very thick. Finish with Wondra or flour for extra thickness.
Add mixture from saucepan to vegetables to blend. Stir in chopped clams and heat through.
Yield: 8 1/2 cups