Clam Chowder

Directions

1. 1
   Boil water, chicken bouillon cubes and carrots until carrots are tender.
2. 2
   Then add peeled and cubed potatoes and celery.
3. 3
   Cook on medium heat for 20 minutes.
4. 4
   Mix sour cream, milk and flour to equal 1 cup.
5. 5
   Bring to second boil and add sour cream thickening. Rinse very well the clams.
6. 6
   Add, then quickly take off stove and serve.
7. 7
   Garnish with parsley.
8. 8
   Makes 4 to 6 servings.