2 c. chicken broth
3 c. frozen hash brown potatoes
1 (10 oz.) can whole clams drained (reserve liquid)
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. pepper
3/4 c. white sauce mix (recipe follows)

In large covered pan, stirring occasionally. Cook broth, potatoes, clam juice, salt, sugar and pepper over medium heat, about 10 minutes or until heated through. Add white sauce mix. Stir over low heat until thick and smooth. Fold in clams.

WHITE SAUCE MIX:

2 c. instant non-fat dry milk
1 c. flour
1 1/2 tsp. salt
1 c. butter

In large bowl mix well dry milk, flour and salt with pastry blender (or 2 knives). Cut in butter until it resembles fine crumbs. Refrigerate airtight. Use within 2 months 1/2 cup mix 1 cup water.