Cook onion, celery, and potatoes in enough water to cover (may include clam juice), simmering 20 minutes. Melt butter in sauce pan. Add flour and mix until smooth. Add milk. Cook over medium high heat until sauce is thick and bubbly, stirring constantly. Add pepper, sugar, and salt to taste. Mix white sauce into vegetables, and add clams. Makes a great potato soup if you don't like clams.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6|
|Calories from Fat: 218 (47%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 86.4mg||27 %|
|Sodium 214.5mg||7 %|
|Potassium 629.5mg||17 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 44.2g|
|Protein 15.4g||22 %|
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Calories per serving: 467
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