Clam Chowder - cooking recipe

Ingredients

2 (6 1/2 oz. each) cans minced clams
6 potatoes, peeled and diced
6 carrots, peeled and diced
1 1/2 c. water
1/2 c. margarine
1/2 c. chopped onion
2 cans cream of mushroom soup
2 cans Carnation milk
1 tsp. salt
1/2 tsp. pepper

Preparation

Drain clams, reserving juice; set clams aside.
Cook clam juice, potatoes, carrots, margarine, onion and water for 15 minutes or until veggies are tender.
Add rest of ingredients and simmer until heated through.
Makes about 3 quarts.