Boston Clam Chowder (Grandma Morgan)

3/4 lb. minced clams (or 2- 6 1/2 oz. cans minced clams)

1 cup onions - chopped fine               

1 cup celery - chopped fine

2 cups potatoes - chopped fine           

3/4 cup butter or margarine

3/4 cup flour                            

1 qt. half and half cream

1 1/2 tsp. salt and pepper         

1/2 tsp. sugar

Drain juice from clams and pour over vegetables in medium saucepan.  Add enough water to barely cover veggies and simmer covered over medium heat until potatoes are tender.  About 20 minutes.  In meantime, melt butter, add flour and blend, cook a minute or two.  Add cream.  Cook and stir till smooth and thick using wire whisk.  Add un-drained vegetables and clams and heat through.  Season with salt, pepper and sugar.