In a large pot, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered and give it a mix. Bring to a boil, then turn heat to medium-low and simmer for 10-15 minutes or until vegetables are tender, stirring occasionally.

While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Slowly add half & half and continue whisking. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).

Once the vegetables are tender, add the creamy mixture to the large pot with the vegetables and mix well. Add the sea salt, sugar, and pepper; stir.

Add the clams and mix until all ingredients are well combined and chowder is heated through.

Serve hot with your choice of toppings.