Creamy Clam Chowder

Submitted by Mary Ann Aden

Creamy Clam Chowder


  • 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


  • 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.