Clam Chowder

from the kitchen of Stephanie

2 (6 1/2 oz) cans clams
1 C chopped onions
1 C celery,diced
2 C potatoes, diced
 a  little pepper
carrots (if you desire)

White Sauce:
1/2 cube butter
1/2 C flour
2 1/2 C half & half
1 1/2 C milk
1 1/2 tsp salt
2 tsp sugar

Put all your vegetables in a pan and barely cover with water.  Drain your clam juice in here as well.  Bring to boil and cook until tender.  Leave the water in your vegetables. 
White Sauce: Melt butter.  Add flour slowly until it makes a paste.  Add milk and half & half slowly, stirring until thick.  Add salt and sugar.  Add vegetables and clams.  Serve with breadsticks or in a bread bowl.