Bratten's Clam Chowder

2 cans clams
1 Cup diced onions
1 Cup chopped celery
2 Cups diced potatoes
1/2 tsp sugar
1 1/2 tsp salt and pepper (each)
1/4 Cup margarine
3/4 Cup flour
1 quart 1/2 and 1/2 or 1 pint milk and 1 pint cream
1/2 tsp wine vinegar
Put potatoes, onions and celery in pan. Pour juice from clams over the potatoes. Add water to cover. Simmer until potatoes are tender. In another pan melt butter. Slowly add the flour. Blend together and slowly add cream and cook for 1 or 2 minutes until it is smooth and thick. Add sauce to undrained vegetables. Add clams and seasonings. Cook until it is hot.
This is my mom's speciality.