3 cans minced clams
2 c. diced potatoes
1 c. thinly sliced celery
1 c. finely chopped yellow onion
½ tsp. salt & pepper
1 tsp. sugar
bottle of clam juice

WHITE SAUCE:
1 c. melted butter (2 cubes)
1 c. flour
2 c. heavy cream
2 c. milk

In a large pan add potatoes, celery and onion. Then cover them with the clam juice from the opened minced clams (leave the clams in the can for now) and add bottle of clam juice to cover veggies. Then add water if necessary so veggies are completely covered with liquid. Add the salt, pepper and sugar and simmer slowly until veggies are tender.

In a separate pan make the white sauce. Melt the butter and add the flour to make a paste. Add the heavy cream and milk slowly. Continue stirring and thicken on low heat. Add the white sauce to the vegetable pot and stir together. Continue to stir and get the soup to desired thickness. Add the minced clams and let simmer on low heat for about 20 minutes. Serve.