Clam Chowder - Gina Dale

3 (6 1/2 oz.) cans minced Clams
6 medium Red Potatoes, diced
3/4 cup Celery, chopped
3/4 cup Onion, chopped
4 teaspoons Salt
1 teaspoon Pepper
1/2 teaspoon Celery Salt
3/4 cup Butter
3/4 cup Flour
4 cups Milk

Drain juices from clams into a saucepan. Set clams aside.

Combine the potatoes, celery, onion, salt, pepper, and celery salt in pan with clam juice. Add water if needed to reach half the depth of the veggies. Bring to a boil and simmer until potatoes are tender, about 15 minutes.

Melt butter in large pan. Add flour; cook and stir with a wisk until smooth and bubbly. Gradually stir in milk; cook over medium heat, stirring constantly, until thick.

Pour the milk mixture into the veggie mixture.  Add the clams. Heat through, but do not boil.