4 tbsp. butter
1 can baby or minced clams (20 oz.)
2 c. potatoes, diced
1 c. celery, chopped
1 c. onion, chopped
4 c. water
2 tsp. salt
4 tbsp. cornstarch
1 can evaporated milk

Melt butter; saute onion and celery in a large soup kettle. In separate pot bring water and potatoes to a boil. When nearly tender add cornstarch and milk. Add to kettle of onions and celery, let bubble. Add clams. Simmer and stir as liquid thickens. Serve with chunks of bread and cheese. This can be frozen.