Drain clams, reserve clam juice. Boil onions, celery, and potatoes in clam juice adding just enough water to cover. Cook until potatoes are done, about 20 minutes. Make a roux with the butter and flour. Gradually add cream to make a white sauce. Cook until thick. Add white sauce to UNDRAINED vegetables. Add clams, salt, pepper, and sugar. Heat through until desired thickness is reached. The chowder will hold well, and can be made a day ahead.
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