2 tbsp. butter
1 sm. onion, diced
1/2 c. diced celery
3 c. cubed potatoes
Water
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
2 (7 1/2 oz.) cans mixed clams, drained; reserve liquid

Melt butter. Add onion and celery; cook until tender, but not browned. Add potatoes, clam juice plus water to make 2 cups, salt and pepper. Cover; simmer until potatoes are tender, about 15 minutes. Add milk and clams; heat through.