Clam Stew

• 1 Tbsp. butter or margarine
• 1/2 c. diced onion
• 1 c. sliced celery
• 1 c. diced potatoes
• dash of white pepper
• dash of sage
• dash of hot sauce
• 1 tsp. dry parsley
• 2 c. clam broth
• 2 c. clam meat (canned clams will work)
• 1 c. milk, cream or evaporated skim milk (according to preference)

1. Saute onion and celery in butter (or margarine).
2. Add potatoes and continue to saute.
3. Add dash of pepper, sage, hot sauce and parsley.
4. Stir.
5. Add clam broth.
6. Bring to boil and simmer until potatoes are cooked.
7. Turn down heat and add clams.
8. Heat, but do not boil.
9. Add milk of choice.
10. Allow to heat through, but do not boil.
11. Serve with a dot of butter, sprinkle of parsley, fresh ground pepper and oyster crackers.

butter, onion, celery, potatoes, white pepper, sage, hot sauce, parsley, clam broth, clam meat, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064758 (may not work)