Clam Chowder

1 c onions finely chopped
1 c diced celery
2 c very finely diced potatoes
2 cans (6.5 oz each) minced clams and juice
3/4 c butter
3/4 c flour
1 qt half and half
1 1/2 t salt
pepper to taste
½ tsp sugar
Drain juice from clams and pour over vegetables in very small saucepan, add enough water to barely cover and simmer, covered, over medium heat until barely tender.In the meantime, melt butter, add flour and blend. Cook stirring constantly. Add cream and cook and stir with wire whip until smooth and thick (this is important). Add undrained vegetables, clams and sugar and heat through. Do not boil. Season with salt and pepper. Watch that this doesn't scorch - cream soups are bad for that - stir constantly to avoid this problem. Will ruin your soup. Cheryl Leavitt