Clam Chowder

Makes 3+ quarts.

1 lb. fresh clams, minced
1 cup diced onion
1 cup diced celery
2 cups diced potatoes
2/3 stick butter or margarine (about 5 1/2 tablespoons)
2/3 cup flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1 quart milk
1/2 pint whipping cream
2-3 strips bacon, fried until crisp and drained thoroughly

Place vegetables in a 4 quart pot; add enough water to cover. Simmer until vegetables are tender. In a 2 quart pan, melt the butter. Add the flour. Blend well and cook for a few minutes. Add the milk and cream. Stir until smooth and thick. Add the white sauce to the undrained vegetables. Add the clams, the finely crumbled bacon, and seasonings. Simmer 15 minutes.