1 c. finely chopped onion
1 c. finely chopped celery
2 c. finely diced potatoes
2 (6 1/2 oz.) cans minced clams and juice
3/4 c. butter
3/4 c. flour
1 qt. milk
1 1/2 tsp. salt
1/2 tsp. sugar
Dash pepper

Drain juice from clams and pour over vegetables in sauce pan and add enough water to barely cover. Simmer until slightly tender, about 20 minutes. In meantime, melt butter, add flour and blend. Cook, stirring constantly. Add milk and stir until smooth and thick. Add undrained vegetables, clams, sugar, salt and pepper. Heat through. (More milk can be added for thinner soup. One to 2 cups of cream in place of some of the milk makes for a richer soup.)