2 (6 1/2 ounce cans) clams
1 cup chopped onions
1 cup chopped celery
3 cup diced potatoes
1/4 cup butter
1/4 cup flour
2 cups half-and-half cream
2 cups milk
1 1/2 teaspoons salt
1/2 teaspoon granulated sugar
1/2 teaspoon vinegar
Drain juice from clams and pour over potatoes. Add enough water to cover. Cook
for about 10 minutes then add sugar, vinegar, and salt. Cook until potatoes are
tender.
Melt butter, sauté celery and onions; then add flour and blend. Add half and
half and milk stirring constantly. Add potatoes (do not drain) and mix
thoroughly. Add clams. Garnish with crisp bacon.
