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Creamy Clam Chowder
Ingredients:
1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 c. butter, cubed
2 cans condensed cream of potato soup, undiluted
3 cans(6 1/2 oz. each) minced clams
3 Tbs. cornstarch
1 qt. half-and-half cream
1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 c. butter, cubed
2 cans condensed cream of potato soup, undiluted
3 cans(6 1/2 oz. each) minced clams
3 Tbs. cornstarch
1 qt. half-and-half cream
Directions:
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 the juice from remaining can of clams; add clams to soup. Combine cornstarch 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.
Makes 9 Servings
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 the juice from remaining can of clams; add clams to soup. Combine cornstarch 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.
Makes 9 Servings
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