2. Combine potatoes, onion and celery in a saucepan. Add clam liquid and enough water to cover vegetables.
3. Cover pan and simmer until vegetables are tender, about 15 minutes.
4. In another saucepan, melt butter. Whisk in flour, salt and pepper.
5. Add milk slowly while stirring and cook on low heat until thickened, stirring CONSTANTLY. Cream soups scorch easily.
6. Mix vegetables and white sauce together.
7. Stir in clams and sugar. Heat through.
Servings
Serves 4
Gibson Heritage
Gibson Heritage is committed to preserving the time honored tradition of nourishing the family through healthy home cooked meals shared around the table
