1 medium chopped stalk of Celery 1/4 tsp. Salt 1 small chopped Onion 1 tblsp. Olive or salad oil 1 lb. cut into 1/2-inch pieces of Red potatoes 3 tblsp. All-purpose flour 1 1/2 cups Milk 1/4 tblsp. ground Black pepper 2 8-oz. bottles of Clam juice 2 10-oz. cans Whole baby clams
1) In 5-quart Dutch oven or saucepot over medium-high heat, in hot olive or salad oil, cook onion, celery, salt, and pepper until vegetables are tender, stirring occasionally.
2) Add clam juice, clams with their liquid, and potatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until potatoes are tender.
3) In 2-cup measuring cup, with fork, stir milk and flour until smooth. Add milk mixture and frozen vegetables to Dutch oven. Over high heat, heat to boiling; boil 1 minute. Stir in lemon juice.