Clam Chowder - cooking recipe

Ingredients

6 c. water
6 chicken bouillon cubes
3 carrots
3 celery stalks
1 medium onion
4 potatoes
1 can clams
1/2 pt. sour cream
milk
flour

Preparation

Boil water, chicken bouillon cubes and carrots until carrots are tender.
Then add peeled and cubed potatoes and celery.
Cook on medium heat for 20 minutes.
Mix sour cream, milk and flour to equal 1 cup.
Bring to second boil and add sour cream thickening. Rinse very well the clams.
Add, then quickly take off stove and serve.
Garnish with parsley.
Makes 4 to 6 servings.