Hearty Clam Chowder

INGREDIENTS:
5 medium potatoes, pared and cut into 1/2 inch cubes
3/4 cup chopped green onions, including tops
1/2 cup diced celery
1 carrot, thinly sliced
1/4 diced red or green bell pepper
1 teaspoon minced garlic
2 cups water
2 Tablespoons butter
1 teaspoon Hain® Sea Salt (or to taste)
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce
Two 6-1/2 oz. cans of minced clams
1/2 cup flour
2 cups Unsweetened WestSoy Soymilk

Place potatoes, green onion, celery, carrot, bell pepper and garlic in large pan. Mix in water, butter, salt, Worcestershire and hot pepper sauce. Bring to a boil, cover, and cook 15 minutes over medium heat or until potatoes are tender. Drain clams, reserving liquid and adding water, if necessary, to make 1 cup. Combine clam liquid with flour and stir to make a smooth paste. Pour flour paste into vegetables and cool, stirring, until mixture thickens. Add clams and soymilk. Continue cooking until chowder is hot. Makes 9-10 servings.