Katya's Kitchen

New England favorite, this delicious filling dish will leave nobody hungry.

Ingredients

• 6 x 6.5 oz cans of clams                                   
• 1 chopped onion
• 3 celery stalks, chopped                                 
• 1/2 cup chopped carrots
• 3 cups water                                                          
• 2 tbsp sunflower oil
• 2 tsp salt                                                                   
• 2 bay leaves
• 2 large potatoes                                                   
• 2 tbsp flour
• 3 cups milk

Directions

Step 1

Peel and cube the potatoes, leave them to boil in a large pot with 3 cups of water. Add 1/2 of the chopped celery. Heat for 10-15 minutes until potatoes are tender.

Step 2

On a large skillet, heat 2 tbps oil, chopped onion, carrots, the other half of the celery, bay leaves and 1 tsp salt. Heat for 6-7 minutes on medium-low until carrots are tender. Add flour and mix well.

Step 3

Stir the carrot mixture into the potatoes. Add milk and 1 tsp salt. Heat for 2 mins on low heat, not letting milk to boil. Add clams with juice. Stir well and heat on low for 5 minutes. Serve hot, or refrigerate.