Ivar'S Clam Chowder

Directions

1. 1
   In a medium saucepan, drain the juice from the clams; set the clams aside.
2. 2
   Combine clam juice with the onions, celery and potatoes.
3. 3
   Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
4. 4
   In a large saucepan, melt the butter.
5. 5
   Add flour and stir in to the butter.
6. 6
   Slowly whisk in the warm half-and-half.
7. 7
   Cook and whisk until smooth and thick, about 5 minutes.
8. 8
   If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth.
9. 9
   Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
10. 10
    Stir well and adjust the seasonings if necessary.