BOSTON CLAM CHOWDER

2-6 oz cans minced clams
1 c finely chopped onion
2 c finely diced celery
2 c finely chopped potatoes
3/4 c butter
3/4 c flour (less for thinner soup)
1 qt. ½ & 1/2
1 tsp salt
pepper
1 tsp sugar

Drain clams & pour juice over vegetables and add water to barely cover.
Simmer until potatoes are tender. Melt butter, add flour, blend & add
seasonings & sugar. Add milk stirring to prevent lumps. Cook 1-2 minutes.
Add vegetables and liquid and clams.