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.