Clam Chowder

• 2 cans clams
• 1 cup onions, chopped
• 1 cup celery, chopped
• 2 cups potatoes, diced
• ¾ cup butter
• ¾ cup flour
• 1 quart whole milk
• 1 ½ teaspoons salt
• ½ teaspoon sugar
• pepper, to taste
• Drain juice from clams and pour over vegetables in a medium saucepan. Add water to cover. Bring to boil then simmer until potatoes are tender. (About 20 minutes.)
• In the meantime, make white sauce of flour, butter, seasonings and milk. Add clams and vegetables and heat thoroughly. DO NOT DRAIN CLAMS AND VEGETABLES WHEN ADDED TO WHITE SAUCE!
• Source
  
  Mary Smith