2 T butter
1/2 c onion, chopped
1 c celery, chopped
1/4 c carrot, shredded
4 c peeled, diced potatoes
1 c water
3 6.5 oz. cans clams, minced or chopped
1 c clam juice
2 c whole milk
2 c half-n-half
4 T cornstarch
salt, to taste
pepper, to taste
Old Bay seasoning, to taste
Melt butter, add onion, celery and carrot. Saute until onion is transparent and celery is tender. Add potatoes and water. Bring to a boil, cover, reduce heat to simmer & cook for 15 minutes, or until potatoes are tender.
Drain juice from clams into potatoes, set clams aside. Add additional clam juice, 1 1/2 cups of the milk and the half-n-half. Bring back to a boil. Stir cornstarch into remaining 1/2 cup milk, add to pot. Stirring, bring chowder back to a boil. Reduce heat and simmer 1 minute. Add clams, slat & pepper and Old Bay to taste.
