Boston Clam Chowder - cooking recipe

Ingredients

1 doz. fresh or 10 1/2 oz. can clams
1 carrot, diced (1/2 c.)
2 c. diced raw potatoes
1/3 c. diced celery
3 c. chicken broth
2 Tbsp. chopped onion
4 tsp. butter
2 Tbsp. flour
salt and pepper
1/2 c. cream

Preparation

Steam clams and pry open.
Drain off and measure liquid; there should be 1 cup.
Put the carrot, potatoes and celery into the chicken broth.
Cover and boil gently until tender.
Then cut clams finely with sharp kitchen scissors.
Saute the clams and onion in the butter for 5 minutes.
Blend flour evenly into this mixture. Add broth and vegetables gradually, stirring constantly to keep smooth.
Add the clam broth, cream and seasonings.
Heat just to boiling and serve immediately.
Makes about 8 cups.