Clam Chowder by Jan Burton

Ingredients:
2  6 1/2oz cans minced clams
1 C minced onion
1 C finely chopped celery
2 C chopped potatoes
3/4 C butter
3/4 C flour
1 Qt half and half
1 1/2 t salt (or more)
1/2 t sugar
pepper to taste

Directions:
Combine onion, celery, and potatoes in pot. Pour juice from clams over the top. Add just enough water to barely cover the veggies (none floating). Boil, then cover and simmer for 25 minutes. Add butter and let melt. Then add clams. Add half of the half & half to the soup mixture. Get hot but don't boil. The other half you will put in a blender with the flour, salt, sugar, and pepper. Immeadiately after mixing (or your flour will clump up) put it into the pot with the rest of the soup and let thicken.