2 c. water
12 oz. peeled potatoes, cubed
2 c. clam juice
2 c. diced celery
2 tbsp. dehydrated onion flakes
1 garlic clove
1 bay leaf
1 tsp. chopped fresh parsley
1 lb. drained, canned minced clams
1 c. evaporated skimmed milk
Salt, freshly ground pepper and paprika to taste

In saucepan, combine 2 cups water, potatoes, clam juice, celery, onion flakes, garlic, bay leaf and parsley. Bring to boil, then simmer until potatoes are tender. Remove bay leaf.

Put through strainer (or puree in blender in two batches), making certain to press everything through. Put back into saucepan with clams; add evaporated skimmed milk and heat well without boiling. Add salt, pepper and dusting of paprika.

Makes 4 servings.