Quick Clam Chowder 01-May-2007 Serve this chowder as a light lunch or soup course. Garnish with fresh parsley and crackers on the side. 3 (6.5-ounce) can chopped clams 1 cup chopped peeled onion 1 cup 1/4-inch sliced celery 2 cups diced scrubbed potatoes 3/4 cup butter 3/4 cup all-purpose flour 1 quart half-and-half 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper Drain clams and reserve liquid. In a large saucepan, add reserved liquid, potatoes, onion and celery. If needed, add water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes, or until vegetables are tender. In a separate saucepan, melt butter over medium heat. Add flour and cook for 2 minutes, stirring frequently. Pour in half and half, salt and pepper; hold warm, but do not boil. Add, along with clams, to cooked vegetables. Heat thoroughly and serve. Makes 6 servings. Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com