1 med. potato
1/2 block butter
1/3 c. carrots minced
1/3 c. onion, minced
1/3 c. celery, minced
3 tbsp. flour
2 cans chopped clams with juice
1 c. milk
Salt and pepper

Saute carrots, onions and celery in butter until soft. Lower heat and sprinkle flour over vegetables and mix. Dice and cook potatoes in water. Drain and set aside.

Add clams and juice, potatoes, milk, salt and pepper. Cook over medium heat, stirring until bubbly.

Lower heat and simmer for 5 minutes. Makes 4 servings.