Favorite Clam Chowder

Ainekset

2 cans minced clams

1 cup chopped onion

1 cup chopped celery

2 cups diced potatoes

1 cup diced carrots

White Sauce:

3/4 cup margarine

3/4 cup flour

1 quart milk, cream, half-and-half, or powdered milk

1 1/2 tsp salt

Dash of pepper

Ohjeet

Drain clams, reserving juice. Use clam juice to cook onion, celery, potatoes, and carrots until tender, adding water as needed to cover.

In separate pan, melt margarine and add flour to make a roux. Gradually add milk, salt, and pepper, stirring until thickened. Combine with cooked vegetables, add clams, and heat through.

Muistiinpanot

Serve with bread or rolls for dipping.