2 6 ½ oz. cans minced clams
1 c. finely chopped onions
1 c. finely diced celery
2 c. diced potatoes
¾ c. butter
¾ c. flour
1 qt. half and half
1 ½ tsp. salt
Pepper to taste
½ tsp. sugar
Place vegetables in a medium sized saucepan. Pour juice off clams over vegetables (reserve clams). Add water to barely cover. Simmer until potatoes are done (covered). In a larger saucepan, melt butter, add flour, blend and add half and half and blend with wire whisk. Add vegetables, clams, salt, pepper, and sugar, and heat. Add more milk if too thick.
