1 c. diced onion
1 c. diced celery
1 c. diced raw potato
2 cans minced clams
1 1/2 tsp. salt
1/2 tsp. sugar
3/4 c. butter (1 1/2" cubes)
3/4 c. flour
3 c. half and half cream (light version use skim milk)

Cook onion, celery and potatoes in juice from clams, plus enough water to cover; add salt and sugar and cook about 20 minutes until vegetables are tender. In another pan, melt butter and gradually add the flour until it is completely blended. Gradually add cream a little at a time, and cook over low heat until it is thick. Add vegetables, juice and clams. Simmer; season to taste, add milk if too thick and enjoy.