Lion House Clam Chowder

2 (6 1/2 oz.) cans minced clams
1 c. diced onions (Fine)
1 c. diced celery (Fine)
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 quart half and half or canned milk
1 1/2 tsp. sugar

Drain clams; reserve juice. Place in a saucepan with vegetables. Add enough water to barely cover. Simmer, covered, over medium heat for 20 minutes. Melt butter in another pan. Add flour; stir till lumps are gone. Add milk slowly, stirring constantly. Stir and cook until thickened. Add vegetables and their water to milk mixture. Season with salt and pepper. Serves 8-10 people.

**Hint-Add clam juice last.