Clam Chowder

1 cup chopped onion
2 cups finely chopped potatoes
1 cup finely chopped celery
2 (6.5 oz) cans of clams
1 1/2 tsp salt
pepper (to taste)
1/2 tsp sugar
3/4 cup butter or margarine
3/4 cup flour
1 quart half and half or whole milk

Directions: Chop vegetables (onion, potato, celery) and put in a large saucepan. Drain juice from clam cans into the pan with the vegetables. Add enough water to barely cover. Simmer covered, over moderate heat, about 20 minutes or until done. In the meantime, melt butter in a different pan; add flour and cook for 1-2 minutes to make a roux. Add milk and stir until thick using a wire whisk. Add undrained vegetables to the cream mixture along with the clams and heat through. Season with salt, pepper, and sugar.

Notes: I used whole milk (I never just have half and half on hand) and it worked great. Also, this soup tasted even better the next day when the flavors had a chance to really come through so you may even want to make it the day before you are going to serve it.