Clam Chowder

1 c. onion, finely chopped
1 c. celery, finely chopped
2 ½ c. potato, diced
¾ c. butter
¾ c. flour
2 cans clams, canned with liquid, minced
1 ½ t. salt
½ t. sugar
1 quart Half & Half

Cook onion, celery and potato for 20 minutes in clam juice and enough water to cover.
Melt butter in large kettle, then stir in flour. Add half and half and cook until thick. Add vegetables, clams, salt, sugar and dash pepper. Cook some more. Add milk to thin.