Homemade Clam Chowder

• 1 (16 oz.) can clams, drained and chopped (not too fine; save clam juice)
• 2 large white potatoes, cut in small quarters
• 1/2 c. finely chopped onion
• 1 c. celery, finely chopped
• 2 carrots, shredded and chopped fine
• 1 c. flour
• 1/2 c. cooking oil

1. Mix
2. the water, the onions, the celery, the carrots and the potatoes;
3. boil
4. for 1/2 hour or until the vegetables are done. Add the clams, including the juice.
5. Heat the milk to a boil and add
6. to
7. the clam mixture.
8. Heat the cooking oil and mix with the flour.
9. Add gradually to the clam mixture and let boil slowly over a
10. low
11. fire, stirring and mixing well.
12. Heat to a boiling point and
13. reduce
14. the heat.
15. Let simmer 10 to 15 minutes or until
16. the soup
17. is
18. slightly thick, stirring constantly.
19. Put out fire
20. and serve.
21. Serves
22. 10 to 15.
23. Winter days delight of a nourishment.

clams, white potatoes, onion, celery, carrots, flour, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774092 (may not work)