Clam Chowder

Ingredients

4 cans clams, minced
2 cups uncooked potatoes, finely chopped
1 cup onion, finely chopped
3/4 cup Roberts Dairy Butter
3/4 cup flour
1 quart Roberts Dairy Half and Half
1 1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon sage

Preparation

Drain clams, and pour liquid over vegetables.  Add water to cover vegetables in pot. Cook until tender on low heat. In another pan, melt butter; add flour, and half and half. Cook until thick and smooth stirring constantly. Add vegetables, and liquid. Add clams and spices. Simmer 1/2 hour. This freezes well. Great with pumpernickel bread.

Recipe Contributed By: Stephanie H. - Belden, NE