4 cups shucked clams
4 cups cubed potatoes
1 medium onion, sliced
1 carrot, diced
salt, seasoned pepper
2 T. flour
4 cups scalded milk
4 T. butter
Clean clams. Chop clams, (the hard part of clam should be chopped very fine). Parboil
onion, carrot and potatoes for about 5 minutes. Drain. Put a layer of potatoes on
bottom of stew pan. Add chopped clams, season with salt and pepper, sprinkle with
flour. Add remaining potatoes. Add approximately 2-1/2 cups of boiling water.
Cook 15 minutes, add milk and butter. Cook on low heat, stir
occasionally.
