Boston Clam Chowder

2 each 6 oz. cans minced clams
1 cup finely chopped onions
1 cup finely chopped celery
2 cups diced potatoes (small red ones are best)
3/4 cup butter (melted)
3/4 cup flour
1 quart half & half cream
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar

Drain juice from clams and pour juice over all minced vegetables in saucepan. Add water to barely cover and simmer (covered) over medium heat. Heat until potatoes are tender (about 20 minutes). In meantime, melt butter and add flour to make a white sauce . Slowly add cream to melted butter/flour mixture until smooth and thick. Add undrained vegetables and heat thoroughly. Add drained clams, salt and pepper to taste.
Makes 8 to 10 servings.