Brattens Clam Chowder

2 cans chopped clams
2 cups potatoes, diced
1/2 c onion, diced
1 c celery, diced
3/4 c butter
3/4 c flour
1 pint whipping cream
1 pint milk
1/2 tsp salt
dash of pepper
1/2 tsp sugar

Drain clams into the vegetables. Cover with additional water (about 1/2 inch over tops of veggies) to steam. In separate pan melt butter and add flour slowly. Stir in cream and milk and cook until thick and creamy, stirring constantly. Add undrained veggies and clams. Serve in bread bowls and eat for New Years!