New England Clam Chowder

Ingredients:

3 med. or large potatoes cut into bite sizes
1 1/2 cups celery cut into bite size pieces
1 1/2 cups carrots cut into bite size pieces
1 medium onion chopped
8 oz. sour cream
1 quart heavy cream
6- 6 oz cans of Snow's chopped clams (or fresh chopped clams)
salt and pepper to taste
1/3 stick of butter

Directions:

-Drain the clam juice from the clams into a stew pot, add vegetables and onions. Cook until veggies are tender (add water if there isn't enough clam juice).
- Add clams, heavy cream. Cook on low stirring occasionally. When the chowder gets hot stir in the sour cream. Just before the chowder comes to a boil (don't let it boil, though!) add a thickener (flour mixed with warm water- added slowly until the chowder's consistency
is right for you.)
- Add the butter, salt and pepper and a sprinkling of parsley if you want.

This takes about an hour to prepare and cook and should serve about 4-5 people.

Thanks to Patricia Perry!