Clam Chowder

1 cup finely chopped onion
1 cup diced celery
3to 4 cups diced potatoes
2 or more small cans minced clams
3/4 cup butter
3/4 cup flour
1 quart whole milk or half & half
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar

Prepare vegetable. Place in saucepan and add juice from clams and enough water to barely cover. Simmer covered over medium heat until potatoes are tender. Melt butter and add flour; blend. Cook 2 minutes. Add milk and cook stirring until smooth and thickened using wire whisk. Add undrained vegetables, clams, and seasonings. Stir gently until blended well.