Creamy Clam Chowder Soup

Directions

1. Melt 2 tablespoons butter in a 4 quart pot over medium heat. Add onions and saute until tender. Add carrots, potatoes and water; cook until vegetables are tender, 15 minutes. Stir in clams with juice.
2. Melt remaining 2 tablespoons butter and in a small bowl, combine with flour to make a smooth paste. Slowly add flour mixture to soup, stirring constantly. Add milk, salt and pepper; reduce heat and cook until soup thickens, stirring constantly.