2 cans clams
1/2 c. chopped onions
1 c. chopped celery
2 cans cream of potato soup
1/4 c. flour
3/4 c. butter
1 qt. milk
Drain clams and reserve the juice. Simmer onions and
celery in clam juice until tender. Add water if needed. Make
a paste of flour and butter; add the milk, potato soup, clams,
cooked onions and celery. Season as desired. May also add a
can of carrots.
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