|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Milk||3 Cup (48 tbs)|
|Cheddar cheese||1⁄2 Pound, broken|
|Horseradish mustard||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
1. Cook green pepper and celery in fat until tender.
2. Stir in flour, add milk and cook until thickened, stirring constantly.
3. Add cheese and seasonings and cook over hot water, stirring until cheese is melted.
4. Simmer clams in their own liquor until tender, add to cheese mixture and serve at once on hot toast.