Boston Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 oz.) cans minced clams
1 c. onions, chopped fine
1 c. celery, finely diced
2 c. potatoes, finely diced
1 cube butter or margarine (1/2 c.)
3/4 c. flour
1 qt. half and half cream or 2% low-fat
1 1/2 tsp. salt
1/2 tsp. sugar
dash of pepper

Preparation

Drain juice from clams and pour over vegetables in medium saucepan.
Add enough water to barely cover vegetables.
Simmer, covered, over medium heat until potatoes are tender, about 20 minutes.