2 6 oz cans minced clams
1 c onions, chopped fine
2 c finely diced potatoes
1/4 c oleo
3/4 c flour
1 qt evaporated milk or part fresh milk 1-1/2 t salt dash pepper

Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely cover and simmer covered over medium heat until potatoes are tender------about 20 min. In meantime melt butter, add flour and blend and cool---- a minute or two, Add milk and cook and stir until smooth and thick. Add undrained vegetables and clams and heat through. Season with salt and pepper to taste. Makes 8 servings.

Source: Mary Glass