Clam Chowder

• 2 small onions, quartered
• 3 carrots, peeled and cut into 1-inch pieces
• 3 medium potatoes, peeled and cut into 1-inch pieces
• 2 Tbsp. butter or margarine
• 1 c. water
• 2 (6 1/2 oz. each) cans minced clams with juice
• 4 Tbsp. butter or margarine, melted
• 6 Tbsp. flour
• 4 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper

1. Add onions
2. to food processor and pulse 7 to 8 times to finely chop.
3. Remove from bowl and set aside.
4. Add carrots and potatoes totood processor and pulse 7 to 8 times to coarsely chop.
5. Melt butter
6. int
7. 4-quart pot over medium heat.
8. Add onions and saute until
9. tender.
10. Add
11. carrots,
12. potatoes
13. and water.
14. Cook until vegetablestre
15. tender,
16. about
17. 15
18. to
19. 20 minutes.
20. Stir in clams
21. with juice.tombine butter and flour to make a smooth paste.
22. Slowly
23. add
24. flourtixture
25. to pot, stirring constantly. Add
26. milk, salt and pepper.
27. Reduce heat and cook until
28. soup thickens, stirring constantly.
29. Yields 10 to 12 servings.

onions, carrots, potatoes, butter, water, with juice, butter, flour, milk, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=775967 (may not work)