Vegetable   Clam  Chowder

1 medium potato, peeled and diced
1 small onion, chopped
2 stocks celery finely chopped
2 carrots finely chopped
¼ cup finely minced parsley
1 bay leaf
1/8 tsp whole basil and pepper
1 10 oz. can chicken broth
1 cup water
1 tsp salt
1 can tomatoes  ( blender first)
2 T. butter
2 T. flour
2 cans clams

    Combine potato, onion, celery, carrot, 2 T. parsley, bay leaf, basil, pepper, chicken broth, water, salt and tomatoes.  Cover, bring to boil.  Simmer until vegetables are just tender, 10 minutes. 
    In a small pan melt butter, gradually add flour, stir and cook 1 minute.  Gradually stir in ½ cup liquid from vegetables.  Stir into soup.  Add clams and their liquid, bring to boil stirring.