---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood
       Yield: 6 servings
       6 x  Celery stalks, cut longways
       2    Onions, medium peeled & chop
       2 T  Butter
       1 qt Chicken stock, (berta’s)
            Black pepper, ground, add to
     1/2 t  Thyme, leaves, not ground (u
   1 1/2 lb Potatoes, diced, skin left o
       9 T  Butter
     1/2 c  Flour
       1 qt Half & half
       1 qt Whole clams, course chopped
       2    Cams, canned, gortons, 6 1/2
     1/4 c  Sherry
     1/4 c  Parsley, chopped for garnish
   Saute celery & onions in 2T of butter for 10 minutes until opaque. Add to
   chicken stock. Add the juice only from the clams reserving the meat. Bring
   to a heavy simmer and add pepper and thyme.  Add the potatoes skin on and
   simmer until cooked but still firm. While the potatoes are cooking in the
   soup, warm the milk.  Make a roux with the butter & flour and when cooked,
   add to the milk off heat.  Stir and return to the heat and stir until
   thickened. Set aside. When the potatoes are just tender, add the clam meat,
   cook for 2 minutes then add the milk sauce. Simmer for 8 minutes then add
   the sherry.  Simmer for 2 minutes more, garnish w/ parsley and serve. From
   the collection of Chuck Rippel Source: The Collection of Chuck Ripple