Preparation time: 35 to 40 minutes. Serves: 4.

1 1/2 c. pared, diced potatoes
1 c. thinly sliced carrots
1 c. thinly sliced celery
2 c. water
1/2 c. (1 stick) 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

1. In 2-quart saucepan, combine potatoes, carrots, celery and water.

2. Bring to a boil. Lower heat and simmer 15 minutes until cooked, but not mushy.

3. 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.

4. Stir in the milk and clam juice. Bring to a boil. Simmer until thickened.

5. Add the cooked vegetables with cooking liquid. Boil 1 minute.

6. Add the cheese, dill weed and crabmeat. Heat to serving temperature.

7. Taste and add salt and pepper. Sreve hot.

Good served with: Crusty hot rolls, spinach salad.