New England Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 oz.) cans minced clams
1 c. finely chopped onion
1 c. finely chopped celery
2 c. pared and diced potatoes
water
1 qt. milk
1/2 c. flour
1/2 tsp. sugar
salt and pepper

Preparation

Drain clams, reserving juice.
In a large saucepan, combine clam juice, celery, onion and potatoes.
Add enough water to cover vegetables.
Cook over medium heat until tender (15 minutes). Combine milk and flour to make white sauce.
Cook over low heat until thick and smooth, stirring constantly.
Add clams, undrained vegetables and sugar.
Heat 15 minutes.
Add salt and pepper to taste.