Clam Chowder - cooking recipe

Ingredients

2 cans chicken broth
1 can water
2 (10 oz.) cans clams (liquid needed) or use 15 fresh clams, chopped
2 medium carrots, sliced
2 c. potatoes, cubed
1 tsp. parsley flakes
1/2 c. celery
1/2 tsp. thyme
1 small onion, diced
1/4 tsp. salt
1/8 tsp. pepper

Preparation

Bring to a boil all ingredients except clams.
Cook for 20 minutes.
Take off burner.
Now, dump in clams and let set while you get another saucepan and melt 4 tablespoons of margarine. Stir in 2 tablespoons of flour and 1/2 cup evaporated milk.
Add salt and pepper to taste.
(It will appear lumpy.)
Take off burner.
Put soup back on burner and pour in the sauce.
Stir frequently and cook for 10 more minutes.