Clam Chowder

Modified recipe from Allrecipes.com

• 1 C. chopped onion
• 3 cloves garlic
• 3 C. peeled, diced potatoes
• 1 C. diced celery
• 1 C. chopped carrots
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 C. butter
  3/4 C. flour
• 1/2 tsp. sugar
• 1 (12 oz.) can evaporated milk
• 1 C. half-and-half
• 2 C. milk
• 2 (10 oz.) cans minced clams, drained with juice reserved

In a large saucepan, combine juice from clams with vegetables; season. Cover with just enough water to cover. Cook over medium-high heat until vegetables are tender.

Meanwhile, make white sauce with butter, flour, sugar, and evaporated milk. Whisk until smooth, then add half-and-half. Cook over low-medium heat until thick, stirring constantly.

Combine white sauce with vegetables in large saucepan; stir in milk. Add clams just before serving and heat through.