Ingredients

• 6 Cups Water
• 6 Chicken Bouillion Cubes
• 6 Cups Potatoes, diced
• 2 Cups Celery, diced
• 2 Cups Onion, chopped
• 2 Medium Carrots, grated or finely chopped
• 3 Cans Chopped Clams
• 3 Cans Minced Clams

White Sauce Ingredients

1.5 Cups Butter

1.5 Cups Flour

2 teaspoons Salt

1/2 teaspoon Garlic Powder

1/4 teaspoon Ground Pepper

6 Cups Milk

Instructions

1. Skin and dice potatoes and carrots. Dice onions and celery, then add all vegetables to a stock pot. Add water, bouillion cubes, and drained clams to the pot. If the water does not quite cover all of your vegetables, fill pot until vegetables are just covered. Heat on medium-high heat until the mixture comes to a boil. Reduce heat and simmer for an hour.

2. In a bowl combine white sauce ingredients and wisk until smooth. Add the sauce mixture to the soup pot while stirring. Return mixture to a slow boil.

3. Reduce heat and allow mixture to heat through and thicken (about 15 minutes). Stir regularly as the milk can easily scald on the bottom of the pan. Serve hot.