Ingredients:
- 2 doz. lg. clams, chopped (save reserve juice)
- 2 c. potatoes, diced
- 1 can tomatoes
- 1 c. celery, chopped
- 1 sm. onion, chopped
- 2 tbsp. flour
- 3 tbsp. butter
- 3 c. milk
- Parsley flakes
- Pepper & salt last (some clams are salty)
Instructions:
Cook clams, onions and celery slow, about 2 hours. In separate pot cook potatoes until tender. In another pot,
add butter, flour and milk to make a white sauce. Season to taste. One half hour before serving, add potatoes, white
sauce, and tomatoes to clams. Add clams juice to taste. Makes about 2 quarts. Serve with oyster crackers.
