Clam Chowder - cooking recipe

Ingredients

2 small onions, quartered
3 carrots, peeled and cut into 1-inch pieces
3 medium potatoes, peeled and cut into 1-inch pieces
2 Tbsp. butter or margarine
1 c. water
2 (6 1/2 oz. each) cans minced clams with juice
4 Tbsp. butter or margarine, melted
6 Tbsp. flour
4 c. milk
1 tsp. salt
1/4 tsp. pepper

Preparation

Add onions
to food processor and pulse 7 to 8 times to finely chop.
Remove from bowl and set aside.
Add carrots and potatoes to\tfood processor and pulse 7 to 8 times to coarsely chop.
Melt butter
in\ta
4-quart pot over medium heat.
Add onions and saute until
tender.
Add
carrots,
potatoes
and water.
Cook until vegetables\tare
tender,
about
15
to
20 minutes.
Stir in clams
with juice.\tCombine butter and flour to make a smooth paste.
Slowly
add
flour\tmixture
to pot, stirring constantly. Add
milk, salt and pepper.
Reduce heat and cook until
soup thickens, stirring constantly.
Yields 10 to 12 servings.