Clam Chowder

3 cans (6 1/2 oz) minced clams
2 c onion, chopped fine
2 c celery, finely diced
4 c potatoes, diced
3/4 c butter
3/4 c flour
1 qt half -n- half cream (I usually use whole milk)
1 1/2 t salt
dash of pepper
1/2 t sugar

Drain juice from clams and pour it over the vegetables in medium sauce pan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until the potatoes are tender. In the meantime, melt butter, add flour and blend. Cook a minute or two. Add cream and cook, stirring constantly until smooth and thick. Add undrained vegetables and clams. Heat through. Season with salt, pepper and sugar to taste.