New England Clam Chowder

From: Abby Low

Easy clam chowder for a cold night. A fairly new favorite out of the Manhattan 5th ward's 2003 Relief Society cookbook. Thanks, Abby - this one is a keeper!

2 cans (6 ½ oz each) minced clams (reserve juice)
2 cups potatoes, finely diced
1 cup celery, finely diced
1 cup onion, finely chopped
¾ cup butter or margarine, melted
¾ cup flour
1 quart light cream (or whole milk)
1 ½ teaspoon salt
½ teaspoon sugar
Water
Pepper to taste

Pour juice from clams over vegetables in a large saucepan. Add water to barely cover. Cover. Simmer 20 minutes (until potatoes are tender). Meanwhile, make sauce. Melt butter. Stir in flour until smooth. Blend in cream. Stirring constantly; cook until smooth and thick. Add undrained vegetables and clams. Heat without boiling. Season with salt, sugar and pepper. Yields 8 servings.