Drain Juice from clams and pour over onions, celery,
and potatoes. Add enough water to barely cover. Cook
vegetables. Meanwhile, melt butter, add flour and
blend until smooth. Stirring constantly, add milk and
cook until smooth & thick. Add Salt and pepper. Add
white sauce, clams, and vinegar to vegetable mixture
and heat through until thick. Serve hot. Makes about
[My variations: Add 3 cans of clams (and juice)
instead of 2, also use about 4-6 C. potatoes, 3 T. Red
wine vinegar. Goes just a little further.]
Comes from a restraunt that used to be located here in
the valley. We would go there on special occasions.
Submitted by: Terrie Peterson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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