Boston Clam Chowder

• 2-6 1/2 cans minced clams
• 1 c onions, chopped fine
• 1 c finely diced celery
• 2 c finely diced potatoes
• 1/2 pound cooked bacon, crumbled
  
• 3/4 c flour
• 1 qt half & half
• 1 1/2 tsp salt
• 1/2 tsp sugar (weird, I know, but trust me!)

Place vegetables in a soup pot and add juice from clams. Add enough water to barely cover the vegetables. Simmer covered until the potatoes are tender. In the meantime, melt the butter in a saucepan. Add flour and blend. Cook 1-2 minutes. Add cream and cook, stirring until smooth and thick. Add cream mix and bacon to vegetable mix and heat through. Season with salt, pepper, and sugar.

From my lovely Aunt Shaaron