In a medium saucepan, add the vegetables and clams (with juice). Add enough water to barely cover the vegetables. Simmer, covered, over medium heat. In a large pot, melt the butter: add flour, salt, and pepper. Add the half & half a third at a time, stirring constantly. Be sure to let the mixture thicken well before adding more half & half. Add the undrained vegetables and vinegar. Add salt and pepper to taste. Simmer on low until tender. Can be reheated the next day, but reheat slowly.

Created and submitted by Denise jacobsen


Bean Soup

	1/4 cup dried small lima beans	1/4 cup Great Northern beans
	1/4 cup butter beans	1/4 cup lentils
	1/4 cup black-eyed peas	1/4 cup pearl barley
	1/4 cup split green peas	1 (28 ox.) can tomatoes
	1/4 cup pinto beans	1/4 cup red kidney beans
	1 tablespoon lemon juice	1/4 cup navy beans
	salt and pepper to taste

Wash all of the beans and soak overnight. Drain and add 2 quarts water and 1/2 pound ham or ham hocks. You can use cooked hamburger in place of the ham. Bring to a boil and simmer for 2 1/2 to 3 hours or until the beans are soft. Add 1 (28 ox.) can tomatoes, 1 tablespoon chili powder, 1 tablespoon lemon juice, salt, and pepper. Simmer an additional 30 minutes. Serves 10.

Created and submitted by Louise Jacobsen Rike