Boston Clam Chowder

2	can(s)	minced clams — (6 1/2 oz. cans)
1	c.	finely minced onions
1	c.	finely diced celery
2	c.	diced potatoes — (may use frozen or hash browns)
3/4	c.	butter
3/4	c.	flour
1	qt.	milk
1 1/2	tsp.	salt
1/2	tsp.	sugar
1	dash(es)	pepper

1.	Drain clams and combine with vegetables.
2.	Barely cover with water and simmer for 20 minutes or until tender.
3.	In separate pan, melt butter.
4.	Add flour, milk, salt, sugar, and pepper.
5.	Cook to white sauce, stirring constantly.
6.	Add cooked vegetables. Do not drain.
7.	Heat and serve.