Clam Chowder - Ester Stewart

By zeenieme

Ingredients

• 1/2 large or 2 small onions, chopped
• 2 carrots, diced (may want more)
• 4 celery sticks, diced
• 2 cups potatoes, diced
• 4 tablespoons butter
• 1 pound clams, fresh or frozen (minced)
• 2 quarts fish bouillon or clam juice
• 1 quart half and half or cream
• Salt and pepper to taste
• 4 tablespoons cornstarch mixed with 1 cup water.
• Crisp bacon (optional)
• White wine (optional)

Preparation

Step 1

Combine diced vegetables; saute in butter. Add clams and bouillon. Cook for 25-30 minutes. Stir in cornstarch that has been mixed with water. Season to taste; simmer another 10-15 minutes.