Boston Clam Chowder (Janice Helquist, Mary Norris, Kathy Waters)

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

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. 
In meantime, meltbutter; add flour and blend and cook a minute or two.  Add cream.  Cook and stir until smooth and thick, using a wire whisk.  Add undrained vegetables and the clams.  Heat through.  Season with salt, pepper and sugar.  Serves 8.