Clam Chowder

Ingredients

2 cans minced clams

1 cup chopped onion

1 cup chopped celery

2 cups diced potatoes

1 cup diced carrots

Sauce:

3/4 cup margarine

3/4 cup flour

1 quart half-and-half or milk

1/2 tsp salt

1/2 tsp pepper

Directions

Put vegetables in large pot with clam juice and enough water to cover. Cook until tender. In a separate pan, make a roux with margarine and flour, adding milk gradually. Season with salt and pepper. Combine with vegetable mixture and clams, heating until thickened.

Notes

Ready to serve.