Bratten's Clam Chowder

Drain juice from clams and pour over vegetables; add enough water to barely cover and simmer, covered, until potatoes are tender, approximately 20 minutes.

Then melt butter; add flour and blend.

Cook 1 or 2 minutes; add half and half and cook, stirring, until smooth and thick.

Add undrained vegetables and clams; heat through.

Season with salt, pepper and sugar.