1/4 c. carrots, diced
1/4 c. celery, diced
1/4 c. onions, diced
1/8 c. green pepper, diced
1 (4 oz.) can clams
2 c. clam juice or chicken broth can be made with bouillon cube
1 1/2 c. potatoes, diced
Salt & pepper to taste
2 c. cream or milk

ROUX:

1/4 c. butter
1/3 c. flour

Saute in small amount of oil, carrots, celery, onions and pepper in 2-quart saucepan. When tender, add broth and potatoes. When potatoes are done, add clams, roux and cream. Cook at low heat until desired thickness. To make roux, melt butter, mix in flour, don't brown. Makes 5 cups.