Clam Chowder III

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.