Clam Chowder

• 1 stick margarine or butter
• 1/4 c. celery, chopped
• 1/4 c. parsley, chopped
• 2 Tbsp. bell pepper, chopped
• 1/4 c. fresh onion, chopped
• 2 (8 oz.) cans minced clams
• 1 c. clam juice, drained from clams
• dash of garlic salt
• 1/2 c. flour
• 3 c. milk
• 2 potatoes, boiled and diced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. basil

1. Melt butter. Add celery, parsley, pepper and onion; saute until somewhat soft. Stir in flour and take pan off heat.
2. Beat until smooth. Blend in, with large spoon, clam juice, then clams. Put back on heat and gradually add 3 cups milk.
3. Let this thicken. Keep stirring and add potatoes and seasonings. Do not boil. Cook until potatoes are thoroughly warmed. If too thick, add more milk.

margarine, celery, parsley, bell pepper, fresh onion, clams, clam juice, garlic, flour, milk, potatoes, salt, pepper, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986492 (may not work)