Clam Chowder Soup - cooking recipe

Ingredients

3 (6 1/2 oz.) cans chopped clams
1/4 c. dried chopped onion
1 c. finely diced celery
3 potatoes, peeled and cut in 1/2-inch cubes
3/4 c. margarine
3/4 c. flour
1 qt. half and half
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar

Preparation

Drain juice from clams and pour over vegetables.
Add enough water to cover barely and simmer covered over medium heat until potatoes are tender, about 15 minutes.