4 oz. canned minced clams, drained (reserve liquid)
1 tbsp. dehydrated onion flakes
1 rib celery, chopped
3 oz. cooked potato, cubed
4 oz. mixed peas and carrots
1/2 can evaporated skim milk
Salt and pepper to taste
1 tsp. butter (optional)

Combine clam juice, onion flakes, celery, and cooked potato in a small saucepan and simmer until vegetables are tender. Add the minced clams and peas and carrots and simmer until peas and carrots are done. Add evaporated skim milk, salt, and pepper; heat thoroughly. If desired, add 1 teaspoon butter when served.