Clam Stew
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INGREDIENTS 1/4 cup butter or margarine
1 medium onion, minced
1/2 cup celery, finely chopped
4 potatoes, diced
1/2 teaspoon salt
2 cups water
12 clams or 2 (8-ounce) cans of clams, chopped
3 tablespoons flour
1 quart milk
3 hard-boiled eggs, dicedMelt butter or margarine; sauté onion and celery until soft but not brown. Add potatoes and salt. Cover with 2 cups water. Simmer until soft.
Add clams with their juices and cook an additional 10 minutes. Stir in the flour. Gradually add milk and cook slowly until mixture thickens.
Stir in eggs just before serving.
Makes 6 servings