New England Clam Chowder Soup - cooking recipe

Ingredients

3 large potatoes, diced
1 medium onion, diced
1 stalk celery, diced
1 1/2 c. water
1/2 stick butter
4 Tbsp. flour
2 c. milk
4 slices American or Swiss cheese
1 small can chopped clams

Preparation

Cook potatoes, onion and celery in 1 1/2 cups water until tender.
Drain vegetables, saving 1 cup water.
In saucepan, melt 1/2 stick butter.
Add flour and stir until smooth.
Add 2 cups milk; stir until creamy.
Add 4 slices of cheese.
Stir until cheese is melted over medium heat.
Add vegetables to sauce; stir, then add clams.
Do not drain juice.
Pour clams and juice into sauce.
Add 1 cup water that you saved from vegetables, stirring constantly until mixture is blended to a smooth consistency. Serves 4.