Clam Chowder

Directions

1. 1
   Sauteed in 3-quart pot margarine, onions and sweet pepper on medium to high heat until onions are clear.
2. 2
   Add clams with juice, black pepper, salt, lemon juice, Texas Pete and vinegar and bring to a boil.
3. 3
   Simmer at medium heat for 10 minutes.
4. 4
   Turn to low heat; add milk while stirring.
5. 5
   Cook on low heat for 10 minutes (do not allow to boil).
6. 6
   In 3 ounce cup add cornstarch and 3 ounces milk; stir until lumps are gone, then pour mixture into chowder, stirring well.
7. 7
   Cook 10 more minutes while still stirring.
8. 8
   Take off heat and let sit while covered for 10 minutes.
9. 9
   Serves 6.