Clam Chowder

2 or 3 (6 1/2 oz each) cans minced clams
1 cup chopped celery
1 cup chopped onions
 2 cups diced potatoes
3/4 cup butter
3/4 cup flour
 1 quart half & half
 1/2 teaspoon salt
dash of pepper
1/2 teaspoon sugar

Drain juice from clams and pour over vegetables in medium sized saucepan; add enough water to barely cover; simmer, covered, over medium heat for 20 minutes or until tender. In the meantime, melt butter, add flour and cook 2 minutes; add cream and cook, stirring constantly with spatula (to avoid scorching), until smooth and thick. Add undrained vegetables. Add clams and heat through. Season with salt, pepper and sugar. The end result will be a thick, creamy white appearing chowder that will please the most discerning taste bud.
NOTE: "Whole milk may be substituted for half & half, using one cup of half and half. When doing so, I drain about half of the one cup of the liquid away from the vegetables before adding to white sauce. I use "Wondra Flour" for making the white sauce in place of the butter, flour method. Get ready for the best clam chowder you have eaten in a long time".
Serving this in a bread bowl is fun.