3/4 lb. minced clams or two 6 1/2 oz. cans
1 c. onions, chopped fine
1 c. celery, finely diced
2 c. potatoes, finely diced
3/4 c. butter (1 1/2 cubes)
1/2 c. flour
1 qt. Half & Half cream
1 1/2 tsp. salt
Pepper
1/2 tsp. sugar

Drain juice from clams and pour over vegetables. Add enough water to barely cover and simmer; (covered until potatoes are tender; about 15 minutes). Melt butter, add flour and blend and cook a minute or two; add cream and cook. Stir until thick and smooth using a wire whisk. Add undrained vegetables and clams. Heat through. Season with salt, pepper and sugar to taste. Make 8 servings.