Clam Chowder III

Ingredients

• 1 cup chopped onion
• 3 cloves garlic
• 4 cups peeled and diced potatoes
• 1 cup diced celery
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (10 ounce) cans minced clams, drained with juice reserved
• 1 quart half-and-half cream
• 1/2 teaspoon white sugar
• 3/4 cup butter, melted
• 3/4 cup all-purpose flour

Directions

In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.

In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.

Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.