4 (8 oz.) cans clams
1 c. chopped celery
1 c. chopped onions
2 c. chopped potatoes
3/4 c. (1 1/2 c.) sweet butter
3/4 c. flour
1 qt. Half and Half
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar

Drain clams and put juice over vegetables. Cook 20 minutes (vegetables). Melt butter and flour. Add Half and Half - stir until thick. Then add 1 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/2 teaspoon pepper. Add vegetables with juice to white sauce. Add clams. Simmer.