2 (6 1/2 oz.) cans clams
1 c. onions
1 c. celery
2 c. potatoes
3/4 c. butter
3/4 c. flour
1 qt. half and half cream
1 1/2 tsp. salt
Touch of pepper
1/2 tsp. sugar

Chop vegetables, add clam juice and enough water to cover. Cook until tender. In large pan melt butter. Add flour, then half and half. Add salt, pepper, sugar, clams and cooked vegetables with juice.