1/2 c. butter, unsalted
1 c. chopped celery
1 c. chopped onion
2 c. chicken stock
2 c. cubed potatoes
2 c. water
1/2 tsp. dried basil
3 tbsp. flour
Dash of salt
2 c. milk
1 can (20 oz.) whole kernel corn, drained
1 sm. can clams

In large saucepan melt butter. Saute celery and onions, about 10 minutes over medium heat. Add potatoes, water, chicken stock, basil, and salt. Simmer over low heat for 30 to 45 minutes until potatoes are tender.

In small saucepan, mix 1/2 cup milk and flour. Bring to boil over low heat. Blend into simmering stock. Add remaining milk and corn. Heat soup 3 to 4 minutes over medium heat. Do not boil. Add clams and heat about 5 to 7 minutes and serve hot. Serves 8 to 10.