2 (6 oz.) cans clams
1 c. celery (chopped)
1/2 c. butter
1 qt. half and half
1/2 tsp. sugar
1 c. chopped onions
2 c. finely chopped potatoes
1/2 c. flour
1/2 tsp. salt
Pepper to taste

Drain juice from clams and pour over vegetables in saucepan; add enough water to barely cover and simmer about 20 minutes.

Melt butter, add flour and blend or cook a minute or two. Add half and half and cook. Stir until smooth and thick. Use wire whip to blend. Add drained vegetables, clams and heat. Season.