4 oz. can clams
1/2 c. chopped potatoes
2 tbsp. chopped parsley
1 tbsp. butter
2 tbsp. flour
1 garlic clove
1 stalk celery
1/2 bay leaf
1/2 c. chopped carrots
2 tbsp. onions
2 tomatoes, fresh
1/2 tbsp. oregano

Drain clams and put juice in pan with butter on low flame. Add flour. Pour three cups boiling water in and then add chopped carrots, tomatoes, celery, parsley, onion, garlic, oregano and let simmer until the carrots are tender. Add potatoes, bay leaf and clams. Simmer until potatoes are done. Ready to serve.