Re: Creamy Clam Chowder


"JoeSpareBedroom" <dishborealis@xxxxxxxxx> wrote in message
news:f4wjj.2177$Sa1.910@xxxxxxxxxxxxxxxx
"limey" <limey113@xxxxxxxxx> wrote in message
news:5v7br7F1l0q87U1@xxxxxxxxxxxxxxxxxxxxx
I'm no expert when it comes to determining whether something is New
England authentic, but this quick and simple version worked for me
today.
I thought it was very good. Miracle - I had every ingredient on hand.
I'm showing the full recipe but halved it as best I could. I used two
cans of clams, in place of the three.

Dora

* Exported from MasterCook *

Clam Chowder - creamy

1 large onion -- chopped
3 medium carrots -- chopped
2 ribs celery -- sliced
3/4 cup butter -- cubed
2 10 3/4 oz. cans potato soup -- undiluted
3 6 1/2 oz. cans minced clams
3 tablespoons cornstarch
1 quart half-and-half
salt and pepper to taste


Corn starch. Umm....no.


My chowder turns out so thick I can hardly imagine anybody wanting it
thicker. Genuine NE chowder is actually quite thin. Myself I like it more
like a thicj stew. But cornstarch? Ugh.

Paul



.