Clam Chowder

2 (6 1/2 ounce) cans minced clams
1 cup finely chopped onions
1 cup finely chopped clelery
2 cups finely chopped potatoes
3/4 cup butter / margarine
3/4 cup flour
1 quart milk
1 1/2 tsp salt
pepper
1/2 tsp sugar

Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover. Simmer covered on medium heat until potatoes are tender, about 20 minutes. In meantime, melt butter in sauce pan and mix in flour. Cook a minute or two. Add milk and stir until smooth and thick using a wire whip to blend. Add undrained vegetables and clams to heat through. Season with salt, pepper and sugar to taste.