Bratten’s Clam Chowder

Chop onion and celery. Peel and chop potatoes. Place all vegetables in a pan. Drain juice from clams and set aside. Pour clams over vegetables and add enough water to barely cover the vegetables. Bring to a boil, then simmer, covered, until potatoes are tender (about 20 minutes).

Meanwhile, melt butter over low heat in a separate large pan. Add flour, blend, and cook 2 to 3 minutes. Add milk and cook over medium-high heat until smooth and creamy. Add cooked vegetables (including liquid) and clam juice. Heat thoroughly; season with salt, pepper, and sugar.