New England Clam Chowder (Christmas Eve Soup!)

This is the traditional Christmas Eve meal in my family. My mom makes it the best. We serve it with rolls and ham to make sandwiches with, olives, and carrot sticks. It's always better the next day, warmed up as Christmas lunch! 2 cans (6.5oz.) chopped or minced clams

1 cup finely chopped onions
1 cup finely chopped celery
2 coups finely diced potatoes
3/4 cup butter
3.4 cup flour
1 quart half and half
1/2 tsp of salt
1/2 tsp of sugar

Cook onions, celery, and potatoes in enough water to cover them. Cook until tender, about 20-30 minutes on low boil.

Melt butter and add flour to it in another pot. Cook for 1 minute, then add the half and half to the flour/butter mixture and stir rapidly. Add clams, salt and sugar. Pour in the cooked veggies with the water they were cooked in. Soup will becomes thick, then you know it's done.

Stays fresh for 10 days and is better when reheated.