Clam Chowder - cooking recipe

Ingredients

50 to 60 clams, steamed with 1 1/2 c. broth
1 c. butter or margarine
4 carrots, finely chopped
1 to 1 1/2 c. finely chopped sweet pepper
1 to 1 1/2 c. finely chopped onion
3 c. diced, peeled potatoes
salt and pepper to taste
1 Tbsp. seafood seasoning
1 gal. milk
1 large can evaporated milk

Preparation

Chop clams.
Simmer with broth, butter and vegetables until vegetables are soft.
Remove from heat.
Let cool to room temperature.
Add seasoning.
Stir in can of evaporated milk and 1 gallon milk.
Heat over medium heat until hot.
Stir to prevent scorching.
Make paste of flour and milk.
Stir into hot milk to make soup as thick as desired.