Ingredients:
2 green peppers
2 stalks of celery
6-8 potatoes coarsely cut
4 - 5oz cans baby clams (drain liquid and save)
1 lb of sliced mushrooms
1 qt of half and half cream
6 tbsp butter
Directions:
Sautee onions in butter until tender
Add celery, green peppers and mushrooms
Sautee until limp
Add chopped potatoes and sautee until covered with butter
Add juice from canned clams
Simmer for 30 minutes
Add salt and pepper as desired
Add drained clams and simmer for 5-10 minutes
Add 1 qrt half and half cream
Heat slowly 5-10 minutes (do not boil)
Thicken with flour and water & serve
Some Clam Chowder, just like they make it on the East Coast
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