3/4 lb. or 2 cans minced clams (drained and juice saved)
1 c. chopped onions
1 1/2 tsp. salt
3/4 c. flour
1 c. finely diced celery
2 c. diced potatoes, as fine as you like
1 qt. half and half
1/2 tsp. sugar
1/2 cube butter
Pepper to taste

Drain juice from clams and pour over vegetables in saucepan. Add enough water to barely cover and simmer, covered over medium heat until potatoes are tender about 20 minutes. In meantime, melt butter, add flour and blend, cook 1 minute. Add half and half. Cook and stir until smooth and thick, use wire whisk to blend. Add undrained vegetables and clams. Heat through. Season to taste with salt and pepper. Serve hot.