Clam Chowder

2 (6 oz.) cans chopped clams
1 cup chopped onions
1 cup celery
2 cups potatoes cut into ½ inch cubes
1 ½ tsp. salt
½ tsp. sugar
1 tbsp. wine vinegar

Put above ingredients into a soup pot. Drain the clam juice into the pot with the vegetables. Reserve clams to add later. Barely cover vegetables with water and simmer until tender.

In another sauce pan:

½ cup butter
½ cup flour
Cook on medium heat stirring constantly until the mixture looks the color of coffee with cream. Be careful to brown but not burn. Add the mixture to the vegetables when they are tender. Stir until thick.

Add: 3 cups half and half (you can mix half milk and half cream or for a lower calorie version use more milk and less cream).
4 shakes of Tabasco sauce
White pepper to taste

After you have added the half and half do not boil the chowder. Heat on low heat until heated through. Serve and enjoy!