Clam Chowder

Clam Chowder

1 cup chopped onion
3 cups diced potatoes
2 cans chopped or minced clams and juice
3/4 cup butter
1 cup chopped celery
1 grated carrot for color
8 oz evaporated milk
1 qt half and half
3/4 cups flour
1 tsp salt
garlic if desired (2 cloves minced or 1/4 tsp powder)

Put chopped vegetables in a pan. Add drained clam juice and 1 cup water. Simmer until tender. In a large pan melt butter, add four, and salt; with wire whisk stir in milk until mixture is smooth and thick. Add together all the vegetables and clams and sauce. Heat through.
Serves 8.