10 1/2 oz. can baby or minced clams and juice
5 med. potatoes, pared and diced 3/8 inch
1 sm. onion, chopped
2 tbsp. flour
1/4 c. cold water
1 tsp. salt
Dash of pepper
2 tbsp. butter
12 oz. can evaporated milk

1. Drain clams, save juice and set aside clams.

2. In a large saucepan cook potatoes and onions in the saved clam juice and enough water to make 2 1/2 cups of liquid. Boil for 15 minutes.

3. Blend flour and cold water into a smooth paste. Add to cooked potatoes and onions slowly, stirring until mixture boils and thickens.

4. Add salt, pepper, butter and the saved drained clams and reheat.

5. Heat evaporated milk over hot water, add to hot clam mixture slowly, stirring vigorously. Serve immediately. Serves 5.