Creamy Clam Chowder
1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 c. butter, cubed
2 cans (10 3/4 oz. each) condensed cream of potato soup, undiluted
3 cans (6 1/2 oz. each) minced clams
3 tbsp. cornstarch
1 qt. half and half cream

In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in the potato soup and 2 cans of undrained clams. Drain and discard juice from remaining cam of clams; add clams to soup.
Combine corn starch and a small amount of cream until smooth; stir into soup. Add the remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 9 servings (about 2 qts.)

Especially delicious when served with sour dough bread!


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