Hot Clam And Cheddar Dip(Makes 4 Cups) - cooking recipe

Ingredients

1/2 c. chopped onions
1/3 c. chopped carrots
1/3 c. chopped celery
1 crushed garlic clove
2 Tbsp. oil
2/3 c. dry nonfat dry milk
1/2 c. flour
1/4 tsp. white pepper
1 1/2 c. minced clams and juice
clam juice and water to make 2 1/2 c.
1 1/2 c. shredded Cheddar
1/2 tsp. dry mustard
10 drops hot pepper sauce
1 1/2 lb. unsliced French or sourdough bread loaf
fresh vegetables

Preparation

Saute onion, celery, carrots and garlic in oil in medium saucepan.
Remove from heat.
Stir in dry milk, flour and pepper. Drain clams; reserve juice.
Add water to juice to make 2 1/2 cups.
Gradually add juice mixture to flour mixture in saucepan. Return to heat.
Cook, stirring constantly, until mixture just comes to a boil and thickens.
Stir in clams, cheese, mustard and hot pepper sauce.
Cook, stirring constantly, until cheese melts. Keep warm.