Clam Chowder: A Keeper from the Recipe Box

When the weather is so frigid soups and chowders are perfect dishes to serve for lunch or dinner. Years ago there was a recipe contest in the Tri-City Herald when I lived in Kennewick. This clam chowder recipe was the winner, but I regret I have lost the original so I can't give credit to the creator. This recipe has become a favorite at home and when our family gathers around the table in Kellogg. It freezes well and has also been one of my most requested recipes. It is a keeper!

Clam Chowder
3 cups boiling water and clam juice
5 chicken bullion cubes
1 3/4 c. cubed potatoes
1 cup thinly sliced carrots
5 stalks celery, chopped
1 chopped onion
1 green pepper, chopped
1/4 c. butter
2 1/2 cups milk
3/4 c. flour
3 cups grated jack cheese
1 TB parsley
2 or more cans of chopped clams
thyme

Dissolve bullion cubes in boiling clam water. Add all veggies and butter. Bring to a boil and reduce heat and simmer until veggies are done.
Combine milk and flour in the blender or food processor. Add to soup and cook 3-5 minutes. Add cheese and cook until melted. Add parsley, thyme, and clams. Heat 1-2 minutes.
Serves 6-8