Busters Recipes

Clam Chowder

1 cup Carrots -- sliced
1 cup Onion -- chopped
1 cup Celery -- chopped
3 cups Potatoes -- chopped
1 can Clams -- minced
1/2 cup Margarine
3/4 cup Flour
1 quart Half and Half
2 teaspoons Salt
1 Tablespoon Sugar
1/2 teaspoon Pepper

Drain juice from clams; pour over vegetables in large pan. Add enough water to cover vegetables. Simmer about 20 minutes or until tender. Melt margarine in 2 quart saucepan; add flour and blend with wire whisk. Cook 2 minutes. Add cream and cook, stirring until smooth and desired thickness. Add to undrained vegetables. Add clams and seasoning. Heat on low for 20 minutes and serve hot.