Preparation:
Simmer vegetables in 1 1/2 cups water in a covered 2 quart saucepan until tender. Do not drain. Combine cream soup base and flour. Add milk and the remaining 1 1/2 cups water. Add slowly to vegetables along with clams. Bring to a full boil, stirring occasionally to prevent scorching on the bottom. Makes 1 1/2 quarts. |
