Clam Chowder

By MaryEva-2

Ingredients

• 2 celery ribs
• 2 med. carrots
• 1 med. onion
• 2 tsp olive oil
• 2 cloves garlic
• 4 med. potatoes, peeled and diced
• 2 cans clams, undrained
• 1 cup plus 1 tbsp water, divided
• 1 tsp dried thyme or parsley( I use parsley)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 can (12oz) evaporated milk or 2% milk ( I use 2 %milk)
• 2 tsp cornstarch
• 2 bacon strips, cooked and crumbled

Preparation

Step 1

Finely chop the celery,carrots and onion. In a Dutch oven, sauté vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes,clams,1 cup water, thyme or parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.
Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.