Boston Clam Chowder

2 can minced clams
1 c. chopped onions or leeks
1 c. chopped celery
2 c. potatoes-diced
4 T. butter
2 T. olive oil
¾ c. flour
1 qt. half and half
1 ½ t. salt
½ t. sugar
Freshly ground pepper to taste


Saute vegetables in olive oil Add potatoes, clam juice and enough water to cover potatoes. Simmer about 20 minutes or until potatoes are tender. Meanwhile, make rouge with melted butter and flour. Cook 1-2 minutes. Add half and half slowly and stir until smooth. Add vegetables and clams. Heat through and season with salt and pepper

Great served in sourdough bread bowls!