I am not a big fan of clam chowder but this stuff was way yummy!
Valley Forge Clam Chowder
2 6 1/2 oz cans minced clams drained,
1 C onions, chopped fine
1 C celery, diced
2 C diced potatoes
Pour clam juice over vegetables,
add enough water to cover & simmer until
potatoes are done.
3/4 C flour
3/4 C butter
1 quart milk
melt butter, add flour, stir until smooth and bubbly,
remove from heat, add milk gradually, then cook mixture
until smooth and creamy.
1 tsp salt and pepper
Mix all of the above together and heat through. Season
with salt and pepper.