Clam Chowder - cooking recipe

Ingredients

1 2/3 c. chopped baby clams
5 1/2 c. clam juice
1 c. cubed potato
1 c. diced onion
1/4 c. fish bouillon
2/3 c. sifted flour
1/3 c. butter
1 Tbsp. salt
2 Tbsp. pepper
1/4 c. minced parsley
2 Tbsp. garlic salt
1 c. chopped mushrooms

Preparation

Melt butter over low heat.
When completely melted, add sifted flour until you have a thick paste; set aside.
In a large soup pot, boil potatoes for 20 minutes; strain.
While potatoes are boiling, saute onion, celery and mushrooms for 5 minutes.
Add to the soup pot full of potatoes the clam juice, clams, onion, celery and mushrooms.
Add all spices; bring to a boil for 10 minutes. Lower heat and simmer for 20 minutes.