3 carrots, diced and cooked until tender
4 potatoes, cubed and cooked
1 med. onion, finely chopped
4 tbsp. butter
2 (10 oz.) cans whole baby clams
2 chicken bouillon cubes
2 c. half & half
1/2 c. cold water
1 tbsp. flour
Salt and pepper

Saute onions in butter and add clams with liquid. Heat to simmer; add bouillon cubes and simmer for 5 minutes. Add half & half; heat. Combine cold water with flour and mix until smooth. Add to soup and thicken. Add carrots, potatoes, salt, and pepper. Simmer until heated through. Serves 8.