Clam Chowder

1 can clams
2 Tbsp butter
1/4 C onions, chopped
1/4 C celery, chopped
1/4 C carrots, finely chopped
3/4 C potatoes, diced

White sauce:
2 Tbsp butter
3 Tbsp flour
2 C milk
1/2 tsp salt
Dash of pepper

Drain clams, but retain clam juice. Cook onions, celery, and carrots in butter for a few minutes. Add potatoes & clam juice.
White sauce: melt butter and blend in flour. Add milk, stirring until boiling point is reached. Reduce heat and cook for 3 minutes more. Add salt and pepper. Add clams. Combine the 2 mixtures and serve.