Clam Chowder

INGREDIENTS:

• 4 cans clams, minced or chopped
• 4 cups. diced potatoes
• 2 cups. chopped onion
• 2 cups. chopped celery
• 1 qt. half and half
• 4 cup. whole milk
• 1 cup. corn starch
• 1/2 cup of butter
• 3 tsp. salt
• 1 tsp. pepper
• 1 tsp. sugar

DIRECTIONS:

1. In one pot add all chopped veggies. Drain clam juice over veggies. Save clams for later.
2. Simmer veggies for 20 minutes or until potatoes are tender.
3. Meanwhile, in another pot over medium heat, melt butter.
4. Add half and half, milk, and cornstarch. Stir well. (It is better to add the corn starch in when the milk mixture is cold.)
5. Add salt, pepper, and sugar. Stir often so corn starch will not stick to the bottom.
6. When veggies are done pour into milk mixture.
7. Add clams. Stir. chowder will thicken. If it gets too thick for your liking, then add more milk.
8. Cook until clams are warmed through.