Submitted by Mary Ann Aden
Creamy Clam Chowder
Ingredients
- 1 lg. onion chopped
- 3 med. carrots chopped
- 2 celery ribs sliced
- 3/4 cup butter cubed
- 2 cans cream of potato soup undiluted
- 2 cans (6 1/2 oz.) minced clams
- 3 Tbsp. cornstarch
- 1 qt. half & half
Instructions
- In a large saucepan, saute the onion, carrots, and celery in butter until tender. Stir in potato soup and clams, undrained. Combine cornstarch and a small amount of cream until smooth. Stir in soup. Add remaining cream. (I use 1 pint of half and half and 1 pt. milk.) Bring to a boil. Cook about 2 minutes or until thickened.