3/4 cup butter
3/4 cup flour
1 quart half-and-half cream
1 1/2 teaspoon salt
Pepper to taste

Add vegetables to a large stockpot; drain juice from clams and pour the liquid over vegetables, adding enough water just to cover. Simmer over medium heat until vegetables are barely tender.

Melt butter in heavy saucepan. Add flour, making a roux; blend until smooth. Stir constantly while slowly adding half and half. Cook and stir with wire whisk until thick and smooth. Add vegetables, juice and clams. Heat through. Add salt and pepper. Serves 8. — "Five-Star Recipes From Well-Known Latter-Day Saints"

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