1/2 lb. butter
3 onions, diced
1 bunch celery, diced
2 gal. water
1/2 lb. clam base
6 potatoes, diced 1/4 inch
1 (#5) can clams, minced
1 tbsp. salt
1/2 tsp. white pepper
1 tbsp. Worcestershire sauce
1 lb. butter
1 lb. flour
1 gal. milk, hot

In a soup pot, melt 1/2 pound butter over low heat. Saute onions and celery until tender. Add water and boil. Stir in clam base and juice fro minced clams. Add potatoes and seasonings and cook until just tender.

Prepare a roux with butter and flour and cook over low heat for 10 minutes. Add to soup and bring to a boil. Simmer for 15 minutes. Stir in minced clams to finish. Add hot milk off heat. Yields: 4 gallons.