10 oz. can baby clams, strain and save juice
2 c. diced potatoes
1/3 c. diced celery
1 sm. diced onion
1 can chicken broth
4 tbsp. butter
2 heaping tbsp. flour
1/2 c. milk
Salt and pepper to taste

Cook potatoes and celery in broth until tender. Saute clams and onion in butter. Blend flour evenly in mixture. Add mixture in broth gradually; stir constantly. Add clam juice, milk, salt, and pepper.