Ingredients:

• 3 cans minced clams
• 1/2 C Butter
• 1/3 C Flour
• 3-4 Medium Potatoes (about 4 C diced)
• 2 Pints Half & Half
• 1/2 t Onion Powder
• 1/4 C Parsley
• 1/2-1 t minced Garlic (optional)
• 1/2 t Dillweed
• 1/4 t celery salt
• Salt and Pepper

Peel and dice potatos.  Drain clams and use juice to boil potatoes (about 10 minutes or until tender).  In a sauce pan, melt butter.  Add spices to butter and simmer for 2 or 3 minutes, stirring constantly.  Whisk flour into butter mixture.  Combine potato mixture, butter mixture, clams, and half & half and stir over med-low heat until chowder has reached desired consistancy.

Alternative directions for canning: Combine all ingridients EXCEPT butter and half & half.  Process 1 hour and 40 minutes at 10 pounds pressure.  Add half & half and butter when heating to serve.