Add the flour by dusting it over the top about a half tablespoon at a time. Stir it in gently after each half tablespoon so that it blends well and does not clump.

MELT butter in medium saucepan over medium heat. Add potato, carrot, celery and onion. Cook, stirring frequently, for 7 to 8 minutes or until potato is tender. COMBINE evaporated milk and flour in small bowl until blended; add to vegetable mixture. Stir in milk, clams with juice, water, salt,

In a heavy saucepan cook the bacon, the onion, and the celery in the butter over medium-low heat, stirring, until the vegetables are softened, add

4 (6-1/2 oz.) cans chopped clams 1 Tbs. olive oil 2 cups chopped onion 5 cups finely chopped potato 2 chicken bouillon cubes 2 tsp. Worchestershire sauce 1/2 tsp. dried thyme 1/4 tsp. pepper 4 cups milk 2 cups light cream 3-4 Tbs. cornstarch 4 bread bowls Drain the clams, reserving the juice. In a

In soup pot, add olive oil and saute onions with garlic. Then, add clams and continue sauteing. Add remaining vegetables and saute for few minutes. Add tomato sauce and crushed tomatoes. Add water and cook until done. Serve hot.

In a large skillet, melt butter. Add onions and saute until cooked but not browned. Meanwhile, cut potatoes into bite-sized pieces for chowder. Cook for 10 minutes in boiling water. Do not overcook or they will fall apart in chowder. Drain immediately and set aside. When onion is cooked, add flour