2 (6 1/2 oz.) cans clams, diced
1 c. diced onions or 1/4 c. dried
1 c. diced celery
2 c. diced potatoes (frozen hash browns)
3/4 c. butter
1 qt. half and half
1/2 c. flour
1 1/2 tsp. salt
Dash pepper
1/2 tsp. sugar

Drain juice from clams, pour over vegetables in saucepan; add enough water to cover. Simmer in covered pan until tender. Melt butter, add flour and half and half, stir until thick and smooth, add undrained vegetables and clams, salt, pepper and sugar.