Clam Chowder

From the kitchen of Donna Anderson.

1 large onion, chopped

6 stalks chopped celery

5 cubed med. potatoes

1 green pepper, chopped

Cover well with water.  Simmer until tender.  Add 5 cans (8 oz.) chopped clams.  Thicken with about 6 Tbsp. corn starch dissolved in a small amount of water.  Bring to simmer.  Add 2 small jars pimentos.  Salt and pepper to taste.  Add 1/8 C. sugar.  Simmer and then add 1 C. whipping cream.