Clam Chowder - cooking recipe

Ingredients

1 (8 oz.) can clams (reserve juice)
5 medium potatoes, peeled and chopped
1 small onion, chopped
2 Tbsp. flour
1/4 c. cold water
2 tsp. salt
dash of pepper
2 Tbsp. butter
1 c. evaporated milk, scalded

Preparation

Drain liquid from clams into a pan and add water to make 3 cups.
Bring liquid to a boil; add potatoes and onions.
Simmer 15 minutes.
Blend flour and cold water; add to potato mixture slowly.
Boil until thickened.
Add salt, pepper, butter and clams.
Bring to a boil.
Add heated milk to clam mixture.
Serve with crusty cheese toast slices.
Yield:
4 servings.