Ingredients

6 Tbsp. margarine, or butter
2 C. celery, chopped
2 cloves garlic, minced
2 C. onion, chopped
1/4 C. flour
2 C. milk, skim
1 C. potatoes, peeled and diced
1 pound clams, fresh or frozen
1 tsp. salt
1 Tbsp. thyme, crumbled

Cooking Instructions

Melt 2 Tbls. of margarine in a skillet. Add the celery, garlic and onions, and Saute over medium heat for 3 to 5 minutes, until celery is tender. Melt the remaining margarine in a large saucepan and stir in flour. Cook over medium heat for a few minutes, until the mixture starts to brown. Gradually add the skim milk, stirring rapidly to prevent lumps from forming. Add the potatoes and cook for 10 minutes, stirring occasionally. Add the sauteed vegetables, clams, thyme and salt. Simmer until the potatoes are tender.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)