In a medium saucepan, drain the juice from the clams; set the clams aside. Combine clam juice with the onions, celery and potatoes. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Stir well and adjust the seasonings if necessary.
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|Serving Size: 1 Recipe (15648g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 12503 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1389.3g||1852 %|
|Saturated Fat 855.3g||4277 %|
|Monounsaturated Fat 413.3g|
|Polyunsanturated Fat 48.9g|
|Cholesterol 4856.7mg||1494 %|
|Sodium 12738mg||439 %|
|Potassium 35125mg||924 %|
|Total Carbohydrate 1267.1g||373 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 1260.1g|
|Protein 757.5g||1082 %|
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Calories per serving: 20293
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