Mom's Clam Chowder

2 CUPS POTATOES DICED (SOMETIMES I USE MORE IF LOTS OF PEOPLE EATING
EASY WAY TO STRETCH THE MEAL--BUT DON'T DO TOOO MANY)
1 CUP CELERY CUT FINE
1 CUP CHOPPED ONION
COVER WITH JUST ENOUGH WATER TO COVER AND COOK TILL TENDER (I LIKE TO
ADD THE DRAINED CLAM JUICE TO THIS AND ALSO A LITTLE BIT OF CHICKEN
SOUP BASE--OR USE A CHICKEN BOUILLON CUBE BUT WATCH THE SALT YOU MAY
NEED LESS.) YOU MAY BE TEMPTED TO BROWN THE ONION IN BUTTER BUT IT
WILL MAKE YOUR CHOWDER LESS WHITE AND KIND OF A WEIRD BROWN
TINT...DON'T BOTHER IT TASTES GREAT WITHOUT DOING THE BROWNING. YOU
CAN ALSO ADD BACON BUT I USUALLY DON'T-- OH, IF YOU WANT TO BE REALLY
FANCY  & A STRONGER SEA FLAVOR YOU  CAN BUY EXTRA CLAM JUICE IN WHAT
LOOKS LIKE A SODA BOTTLE AND ADD THAT TO THE COOKING WATER BUT IT IS
FINE WITHOUT.

3/4 CUP BUTTER
3/4 CUP FLOUR
2 tsp SALT
 PEPPER
1 QUART HALF AND HALF
1 TBS SUGAR
1-2 CANS CLAMS IF YOU LIKE LOTS OF CLAMS OR THEY ARE ON SALE ;-) ADD 2
CANS IF NOT ONE CAN WORKS GREAT--SAVE JUICE--I  PREFER CHICKEN OF THE
SEA BRAND WHOLE BABY CLAMS

MELT BUTTER, ADD SALT  AND FLOUR COOK UNTIL BUBBLY AND SMOOTH--BE
CAREFUL NOT TO LET GET BROWN. SLOWLY ADD IN THE 1/2 &1/2 STIRRING
CONSTANTLY UNTIL THICK.  DO NOT BOIL.

ADD THE VEGETABLES, SOME OF THE WATER THEY COOKED IN (DEPENDING ON HOW
THICK YOU WOULD LIKE CHOWDER--I TRY TO ADD ALL), ADD SUGAR, PEPPER (I
PREFER TO USE WHITE IF YOU HAVE IT, CLAMS, A SPLASH OF TABASCO AND A
PINCH OF CHEYENNE  (RED)  PEPPER AND SOME FRESH CHOPPED PARSLEY.WARM
BUT DO NOT BOIL IT WILL CAUSE THE SOUP TO SEPARATE AND TOUGHENS THE
CLAMS. IF YOU NEED TO THIN IT JUST ADD A LITTLE MILK. THIS ALWAYS
TASTES BETTER THE NEXT DAY.