2 (6 1/2 oz.) clams
1 c. finely chopped onions
1 c. finely chopped celery
2 c. finely chopped potatoes
3/4 c. flour
3/4 c. butter
1 qt. half & half
1 1/2 tsp. salt
1/2 tsp. sugar
Pepper

Drain clams. Pour juice over vegetables in medium pan. Add water to cover. Simmer, covered, over medium heat about 20 minutes. Melt butter. Add flour. Blend. Cook 2 minutes. Take off heat and gradually add half & half. Cook and stir until smooth, using a wire whip to blend. Should be thick. Add vegetables with water. Add clams. Heat through - don't boil.