Ingredients

  • 1 c. water
  • 2 Tb. butter
  • 1 qt. clams
  • 1-1/2 tsp. salt
  • 1 small onion
  • 1/8 tsp. pepper
  • 1 c. sliced potatoes
  • 1/2 c. stewed tomatoes
  • 1/2 c. diced carrots
  • 1/2 c. diced celery
  • 1-1/2 c. milk

Directions

Add the water to the clams, and pick them over carefully to remove any shell. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegetables in the liquid until they are soft. Add the milk, butter, salt, and pepper and return the clams. Heat thoroughly and serve over crackers.