1 lemon, juiced
1 bay leaf
1 small onion, juiced
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
2 pounds clams, sliced
Place lemonade in a large saucepan. Cover the pan tightly with aluminum foil or plastic wrap. Bring to a boil.
In a mixing bowl, combine lemonade, butter, flour, salt and clams. Pour mixture into the pan. Slowly bring up to a boil over medium heat. Reduce heat, cover and simmer, stirring occasionally, until the clams are tender, about 25 minutes.