Clam Chowder

3 6 1/2 oz cans minced clams
1/2 cup finely chopped onions
1 cup finely chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 pt. (2 cups) half and half
1 pt. (2 cups) milk
1 tsp salt
1/2 tsp sugar
dash pepper

Drain juice from clams and pour over vegetables in medium size pan. Add enough water to barely cover and cook covered over medium heat until the potatoes are tender, about 20 minutes. In another pan, melt butter, add flour, blend and cook one or two minutes. Add cream, stirring constantly until thick. Add undrained vegetables and clams and heat thoroughly. If too thick, dilute with milk.

I got this recipe from Scott's mom. My friend, Gwen, requested that I post this recipe on my blog.