Clam Chowder

2 cans minced clams

1 chopped onion

¾ C. chopped celery

2 to 3 diced potatoes

¼ C. butter, melted

¾ C. flour

1 quart ½ and ½

1 t. salt

1 t. pepper

1 t. sugar

Drain juice of clams into a large saucepan.  Save clams for later.  Add onion, celery, and potatoes.  Add just enough water to cover vegetables and simmer until cooked.  In another large pan melt butter, then whisk in flour until smooth.  Add ½ and ½.  Heat until thickened.  Add seasonings.  Add cooked vegetables to white sauce.  Liquid and all.  Add clams.  Heat through and serve.