2 minced clams (6.5 oz)
1 c. chopped onions
1 c. chopped celery
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 qt milk or cream
1 1/2 tsp salt
1/2 tsp. sugar
Drain juice from clams and pour over vegetables in a saucepan. Add enough water to cover vegatables. Simmer for 20 minutes.
Make sauce while vegetables are cooking. Melt butter; stir in flour to make paste. Add milk and seasoning. Heat until thickened. Add sauce to undrained vegetables. Add clams. Heat through and serve.
Janmarie Smith
Debbie Nelson
Ann Peterson
Kristy Burrell
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