New England Chowder - cooking recipe

Ingredients

1 1/2 c. margarine
3/4 c. finely diced onion
3/4 c. finely diced pepper
2/3 c. finely diced celery
1 c. diced potatoes
2 c. chicken broth
1/2 c. all-purpose flour
4 c. hot milk
3 c. clam juice
2 c. minced clams
1/2 tsp. white pepper
1/2 tsp. thyme

Preparation

Melt butter in large saucepan.
Saute next 3 ingredients until tender.
Put potatoes in small saucepan with chicken broth and cook until barely done.
After celery, onion and pepper are tender, add flour and stir until roux has formed.
Then gradually add milk, stirring constantly until thickened and smooth.
Add clam juice, watching closely not to burn.
Add clams, potatoes, broth and seasoning and simmer 10 minutes more.