Clam Chowder- Annaliese

• 2 (6oz) cans chopped clams
• 3/4 c. butter
• 1 c. diced celery
• 1 1/2 t. salt
• 1 c.diced onion
• 1/2 t. pepper
• 1 c. diced potato
• 1/2 t.sugar
• 3/4 flour
• 1 pint half and half
  • Drain clams. Pour juice over vegies in pan. Add enough water to cover. Simmer until tender. Melt butter in soup pot. Add flour; blend well. Add seasonings, undrained vegies, cream, and clams. Heat until bubbly, stirring to prevent scorching.