Clam Chowder III
This New England-style clam chowder is thickened with flour, butter, and half-and-half and contains potatoes, celery, onion, and garlic.

In a blender combine onion garlic and enough water to make a smooth paste.

Set aside.

In a large pot combine potatoes celery salt pepper onion mixture and juice from clams.

Augment with enough water to cover.

Bring to a boil then reduce heat and simmer until potatoes are soft 20 minutes.

Stir in half-and-half and sugar.

Combine melted butter and flour then whisk into soup.

Cook and stir until thickened.

Stir in clams and adjust seasonings.