Homemade Clam Chowder - cooking recipe

Ingredients

1 (16 oz.) can clams, drained and chopped (not too fine; save clam juice)
2 large white potatoes, cut in small quarters
1/2 c. finely chopped onion
1 c. celery, finely chopped
2 carrots, shredded and chopped fine
1 c. flour
1/2 c. cooking oil

Preparation

Mix
the water, the onions, the celery, the carrots and the potatoes;
boil
for 1/2 hour or until the vegetables are done. Add the clams, including the juice.
Heat the milk to a boil and add
to
the clam mixture.
Heat the cooking oil and mix with the flour.
Add gradually to the clam mixture and let boil slowly over a
low
fire, stirring and mixing well.
Heat to a boiling point and
reduce
the heat.
Let simmer 10 to 15 minutes or until
the soup
is
slightly thick, stirring constantly.
Put out fire
and serve.
Serves
10 to 15.
Winter days delight of a nourishment.