New England Clam Chowder - cooking recipe

Ingredients

3 c. chicken broth
2 (8 oz.) cans minced clams, undrained
2 medium carrots, chopped
2 c. chopped, uncooked potatoes
1/2 c. chopped parsley
1/3 c. chopped celery
1 small onion, chopped
1/4 c. melted butter
2 Tbsp. all-purpose flour
1/2 c. evaporated milk
salt and pepper to taste

Preparation

Combine chicken broth, clams, carrots, potatoes, parsley, celery and onion in a large saucepan.
Bring to boil.
Cover and simmer for 30 minutes.
Combine butter and flour; blend well. Gradually add milk, stirring well, until blended.
Place over low heat and cook, stirring constantly, until smooth and thickened. Add to vegetable mixture, stirring well.
Add salt and pepper. Serve hot.