4-5 lg. potatoes
4 cans minced or chopped clams, drained and save juice
2 cans of shrimp, drained and discard juice
2 tbsp. butter
1 can evaporated milk
1 tbsp. flour

Cut potatoes into small pieces and cover top of potatoes with water. Boil until soft. Stir them up to make them a little mushy. Add clams and shrimp (drained). Boil again. Separately mix juice from clams and flour together to make a thick paste, then add it to the pan with evaporated milk and butter, stirring constantly to thicken for 3 minutes on medium heat. Reduce heat and simmer for 5 minutes.