1 c. onions, finely diced
1 c. celery, finely diced
2 c. diced potatoes
Simmer until barely tender
¾ c. butter or margarine
¾ c. flour
Melt butter and add flour. Cook until bubbly.
Add 2 c. half and half cream and 2 c. milk and the vegetables with their cooking water.
Add 1 ½ t. Seasoned pepper.
Bring soup mixture to a boil and simmer for 10 minutes.
Drain and rinse 2 cans of minced clams. Add to soup.
Heat but do not boil.
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