6 med. red potatoes, peeled & cubed 1/2"
5 (10 1/2 oz.) cans chicken broth
2 (6 1/2 oz.) cans minced clams, save liquid
Juice of 1/2 lemon
1 1/2 med. onions, diced
6 oz. fresh mushrooms, sliced
4 1/2 tbsp. butter
3/8 c. flour
3 bay leaves
1/2 tsp. pepper
1 1/2 c. heavy cream
2 1/2 c. cooked wild rice

Put potatoes, chicken broth, clam liquid and lemon juice in 6 quart pot and boil 20 minutes. Saute onions and mushrooms in butter until onions are clear. Add flour to onion mix and stir until smooth. After potatoes are cooked add onion mix. Add bay leaves, pepper and salt to taste. Cook 10 minutes. Add clams, cream and rice. Heat while stirring. Serves 8.