Bratten's Clam Chowder - Lindsey

2 cans minced clams
1 c. chopped onions
1 c. finely diced celery
3 c. finely diced potatoes
¾ c. butter
½ c. flour
1 quart half and half
1½ t. salt
1½ t. pepper
1 t. sugar

Drain clams and pour over vegetables in pan. Add water to barely cover vegetables. Simmer until potatoes are done (about 20 minutes). Melt butter, add flour blend and cook a minute or two. Add cream and cook, stirring until smooth and thick. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Serves 8.