Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 oz.) cans minced clams
6 potatoes, peeled and diced
6 carrots, diced
1/2 c. chopped onion
1/2 c. butter or margarine
1 1/2 c. water
2 (10 3/4 oz. each) cans condensed cream of mushroom soup (undiluted)
2 (12 oz. each) cans evaporated milk
1 tsp. salt
1/2 tsp. pepper

Preparation

Drain clams, reserving liquid.
Set the clams aside.
In a large kettle, combine clam juice, potatoes, carrots, onion, butter and water.
Cook over medium heat for 15 minutes or until the vegetables are tender.
Stir in soup, milk, salt and pepper; simmer until heated through.
Stir in clams.
Yield:
10 to 12 servings (3 quarts).