Ingredients
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2 cups water
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1 pinch salt
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4 cups peeled chopped potatoes
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1/2 cup finely chopped onion
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1/4 cup butter or 1/4 cup margarine
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3 tablespoons all-purpose flour
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1/8 teaspoon cayenne pepper
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1/2 teaspoon celery seed
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2 tablespoons dried parsley flakes
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1 (12 ounce) can evaporated milk
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2 (10 ounce) cans baby clams
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salt and pepper
Instructions
- Cook potato in 2 cups water with pinch of salt until tender, but do not drain.
- In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well.
- Drain juice from clams into potatoes and reserve clams for later.
- Add parsley and milk to potatoes, and stir well.
- Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly.
- Stir in clams; and season to taste with salt and pepper.
- Cook for 5-10 minutes more or until heated through.
- Serve.