Sunset Beach Clam Chowder

This recipe is rumored to have originated from Bratton's Grotto in Salt Lake City. However, with the right amount of spice, it reminds us of our favorite clam chowder served at Bill's Seafood in Sunset Beach.
2 (6.5 oz) cans clams (substitute fresh clams if available)
1 cup sweet onions, finely chopped
1 cup celery, finely chopped
2 cup potatoes, petite diced
3/4 cup butter
3/4 cup flour
4 cups milk
1 1/2 tsp salt
1 1/2 tsp sugar
pepper to taste
Old Bay Seafood Seasoning (to taste)

Drain the clam juice into a large soup pot. Add the vegetables and enough water to cover. Add the salt, sugar, pepper and seasoning. Cook until vegetables are tender and potatoes are complete cooked (about 20 minutes). While the vegetables cook melt the butter in a saucepan. Add flour and stir to make a roux. Add milk and cook over medium heat until smooth. Stir constantly so that it will not scorch on the bottom of the pan. DO NOT allow the milk mixture to boil. Add the milk mixture to the vegetable mixture. Gently stir until thickened. Add clams and heat through. Season to taste.
Yield: 6 servings