3 large potatoes, diced
1 medium onion, diced
1 stalk celery, diced
1 1/2 c. water
1/2 stick butter
4 tbsp. flour
2 c. milk
4 slices American or Swiss cheese
1 small can chopped clams

Cook potatoes, onion and celery in 1 1/2 cups water until tender. Drain vegetables, saving 1 cup water. In saucepan, melt 1/2 stick butter. Add flour and stir until smooth. Add 2 cups milk; stir until creamy. Add 4 slices of cheese. Stir until cheese is melted over medium heat. Add vegetables to sauce; stir, then add clams. Do not drain juice. Pour clams and juice into sauce. Add 1 cup water that you saved from vegetables, stirring constantly until mixture is blended to a smooth consistency.

Serves 4.