1 1/2 c. butter
3/4 c. diced onions
2/3 c. diced celery
1/2 c. all-purpose flour
4 c. hot milk
3 c. clam juice
2 c. chopped fresh clams or 2 cans (6 1/2 oz. each)
1/8 tsp. pepper
1/8 tsp. thyme to taste
Salt to taste
1/4 c. carrots, cooked
1 c. cooked potatoes

Heat butter in a large saucepot and saute onions and celery until tender. Add flour and stir 10 minutes. Gradually add hot milk, stirring with a whisk until thickened and smooth.

Add clam juice and simmer 15 minutes. Add clams, pepper, salt, thyme, etc. Add cooked potatoes and carrots. Cook 10 minutes longer.

For corn chowder substitute 17 ounce whole kernel corn for clams and add 1/2 cup diced green peppers cooked.