3/4 lb. minced clams or 2 cans (6 1/2 oz.) minced clams
1 c. onions, chopped finely
1 c. diced celery
2 c. finely diced potatoes
3/4 c. butter
3/4 c. flour
1 qt. half and half cream
1 1/2 tsp. salt
Few grains pepper
1/2 tsp. sugar
Sour cream, to taste

Drain juice from clams and pour over vegetables. Add 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 1-2 minutes, add half and half cream, cook, and stir until smooth and thick, using whisk to blend. Add undrained vegetables and clams. Heat through. Season with salt, pepper, sugar to taste. Add sour cream to taste.