2 cups diced potatoes
1 cup chopped onion
1 cup celery
3 cups of clams with juice
3/4 cup butter
3/4 cup flour
Water
Cook potatoes, onion, celery, and clams with just enough water to cover the vegetables. Cook on low heat until potatoes are soft. Do not drain. In frying pan, melt butter and flour and stir until dissolved. Add 1 quart milk to butter and flour; stir and cook until thick. Salt and pepper to taste. Pour over vegetables; stir until it comes to a boil, stirring constantly. Serve immediately.
