Clam Chowder

1 c. each, chopped: onion, celery, carrots.
2 c. peeled chopped potatoes
2 t. salt
2 chicken bouillon cubes
juice off of 2 cans clams (set actual clams aside)

Put all of the above in a large saucepan and add enough water to barely cover vegetables.  Cover and simmer until barely tender.
Meanwhile, in smaller saucepan, melt 1 c. butter, and stir in 1 c. white flour, stirring constantly while you add 4 c. milk, stir until thick. Add this mixture to the tender vegetables, don't drain, stir until well blended. Add clams, 1 can Campbell New England clam chowder soup, 1 t. herbs and 1/2 t. All Season salt.