Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons unsalted butter
1 teaspoon chicken bouillon granules
2 tablespoons all purpose flour
1 can (14 oz.) evaporated nonfat milk
3 cups water
¼ cup celery	Washed, trimmed and diced
¼ cup thinly sliced carrots	Washed, peeled and thinly sliced
½ cup potatoes	Washed, trimmed and cubed
¼ cup onions	Washed, trimmed, and diced
¼  teaspoon white pepper
1 cup canned minced clams

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan combine butter, bouillon granules, carrots, onions and pepper. Cook until onions are tender. Stir in flour, water and evaporated milk
2	Heat to boil and reduce heat. Cook and stir until thickened and bubbly. Just before serving. Stir in clams.  Heat through.	Cook until internal temperature reaches 135°F.