Marilyn's Boston Clam Chowder

13 oz. canned clams and juice
¾ cup butter
¾ cup flour
1 qt. half & half cream
1 cup diced onions
1 cup diced celery
2 cups diced potatoes
1½ tsp. salt
¼ tsp. pepper
½ tsp. sugar

In a small pot, add clams and juice plus enough water to cover, simmer 20 minutes and mash.

Melt butter, stir in flour and cream and cook until thick and smooth. Add vegetables, clams, salt, pepper and sugar.

Yield: 6-8 servings