Clam Chowder

• 1 cup celery, finely diced
• 1 cup carrot, finely diced
• 1 cup onion, finely diced
• 1 cup potato, diced
• 2 cups water
• 7 cups milk
• 1 cup butter, melted
• 1 cup flour
• 2 tsp salt
• 1 tsp pepper
• 1 cup milk
• 2 cans baby clams with juice (10 oz each)

Put first 5 ingredients into a large pot. Simmer, covered, until vegetables are tender. Do not drain.

In heavy saucepan, heat first amount of milk (7 cups).

Stir butter, flour, salt and pepper together well in a bowl. Whisk in second amount of milk (1 cup) until smooth. Pour into hot liquid and stir until it boils and thickens. Add vegetables with liquid.

Stir in clams with juice. Heat through. Garnish with parsley. Makes about 12 cups.

For seafood chowder, add cooked scallops and shrimp.