2 C diced potato
2 C diced celery
1 C onion, chopped
2 cans chopped clams (I use 3 to 4)
Place potato, celery and onion in pan, cover with juice from clams and water as needed. Cook until barely tender, 20 - 30 minutes.
In a large pan make white sauce as follows:
3/4 C. water
3/4 C. flour
1 qt milk (I use half and half)
1 tsp. salt
1/2 tsp pepper
1 C butter
Melt butter, stir in flour, add milk and heat until thick. Add previous mixture not draining. Add clams and seasoning.
variation: add crumbled bacon