Clam Chowder - cooking recipe

Ingredients

31 (approximately) large clams, cut into tiny pieces
2 gal. water
2 c. celery, chopped fine (1/4 x 1/4-inch)
1 lb. margarine
2 1/2 c. carrots, chopped fine
1/4 c. green pepper, chopped fine
2 c. flour
1 1/2 c. onions, chopped fine
2 tsp. white pepper
2 Tbsp. seasoned salt
6 small cloves garlic (1 x 1/4-inch), put through press (put 1/2 of the garlic in with the onion, 1 1/2 tsp.)
8 Tbsp. chicken bouillon
1 1/2 qt. cream (coffee whitener)

Preparation

Make a roux of the flour and margarine, cooking for approximately 5 minutes.
(Make a roux by melting margarine.
Add the flour and cook on high flame, stirring with rubber spatula. Make sure to scrape the flour off the bottom constantly to stop from burning.)
Add water, clams with juice, onions, celery and carrots.
Cook for 40 minutes at a slow simmer.
During the last 15 minutes, add all the spices.
Continue to simmer.
Bring to a boil. Add cream, the last ingredient.
Bring to a boil again, then immediately turn off the heat.
Serve to a large crowd.