Clam Chowder

Clam Chowder
Corinne Jenkins

2 6 1/2 oz cans clams (minced)
1 c finely chopped onion
1 c finely chopped celery
3 c diced potatoes
3/4 c margarine
3/4 c flour
1 qt half and half
1 1/2 t salt
1 1/2 t sugar
pepper to taste

Drain clams. Reserve juice. add enough water to juice to cover vegetables. Cook till tender.

Melt margarine and combine with flour. Mix well. Add half and half. Mix well. Heat over a low flame continually to make a smooth white sauce .

Add; seasonings, clams, and vegetables. Let simmer 5 minutes. Cover and let stand a while before serving