1 1/2 c. pared, diced potatoes
1 c. thinly sliced carrots
1 c. thinly sliced celery
2 c. water
1/2 c. butter
1 med. onion, chopped
1/4 c. all-purpose flour
1 c. milk, warmed
1 bottle (8 oz.) clam juice
1/2 lb. (8 oz.) cheddar cheese, shredded
1/2 tsp. dill weed
1/2 lb. imitation crabmeat or fresh or frozen crabmeat
Salt & pepper to taste

In 2 quart saucepan, combine potatoes, carrots, celery and water. Bring to boil. Lower heat and simmer 15 minutes until cooked, but not mushy.

Meanwhile in 4 quart saucepan, melt the butter. Add onion. Simmer 5 minutes over low heat. Don't brown the onion. Add the flour, stir until smooth. Stir in the milk and clam juice. Bring to a boil. Simmer until thickened. Add the cooked vegetables with cooking liquid. Boil 1 minute. Add the cheese, dill weed and crabmeat. Heat to serving temperature. Taste and add salt and pepper. Serve hot. Good served with crusty hot rolls.