Bratten's Clam Chowder

1 cup finely chopped onion
1 cup finely chopped celery
2-3 cups finely diced potatoes
2-3 6.5 oz. cans minced clams
1/2 gallon 2% or whole milk
3/4 cup margarine
3/4 cup flour
1 1/2 tsp. salt
1 tsp. sugar
dash pepper

Drain juice of clams over vegetables, add water to barely cover; simmer covered until barely tender.

Meanwhile, melt butter, add flour and blend; add milk' cook and stir with wire whisk until smooth & thick. Add undrained vegetables, potatoes and clams and heat thoroughly.

Serve hot with sourdough toast.