Bratten’s Clam Chowder

2 - 6 ½ oz., cans minced clams

1 cup finely diced celery

¾ cup butter

1 quart half and half cream 

½ cup onions

2 cups potatoes

¾ cup flour

1 ½ tea salt

½ tea sugar

Few grains white pepper

Drain juice from clams and pour over vegetables. Add enough water to cover and simmer until vegetables are tender – about 20 minutes. Melt butter, add flour, and blend together. Cook a few minutes. Add cream, cook until smooth. Add un-drained vegetables and clams. Heat. Salt and pepper to taste.