Clam Chowder

• 3 cans minced clams (6.5 ounce clams)
• 1 stick butter (8 tbsp., i.e. 1/2 cup)
• 1 cup minced onions
• 1 cup diced celery
• 1 cup diced carrots
• 2 cups cubed potatoes
• 3/4 cup flour
• 1 quart chicken bouillon
• 1 cup sour cream (fat free sour cream works great...)
• 1 1/2 tsp. salt
• 1/8 tsp. pepper

In a sauce pan, add onion, celery, carrots, potatoes, bouillion and the juice drained from the clams, cook until tender under medium heat. Melt butter and stir in 1/2 cup flour wisking until smooth. Mix the last 1/4 cup flour to the bouillon veggie mixture stirring constantly until smooth. Add sour cream, pepper, salt and butter/flour mixture and the clams. Heat 2-3 minutes stirring constantly, but do not boil. When clams are cooked too much they get tough.