melt butter in 4 cup pot

saute carrot and onion in butter

saute till wilted

empty both cans of soup into mixture

rince both cans with half cup milk to get all b condenced soup. add to mixture

drain clams leaving about a tbsp of liquid. Add to mixture in pot.

cook slowly till slow rolling and stir do nothing scortches

add the slices of american cheese

Lower heat. Stir till cheese is melted

Serve. makes 2.5 bowls

Recipe can be doubled or tripled