2 tablespoons butter
1/2 cup onion, finely chopped
1 cup celery, finely chopped
1/4 cup carrot, shredded
4 cups peeled, diced potatoes
1 cup water
3 cans (6.5 oz.) clams, minced or chopped
1 cup clam juice
2 cups whole milk
2 cups half-n-half
4 tablespoons cornstarch
salt and pepper to taste
fresh snipped parsley, for garnish
Melt butter, add chopped onion, celery and carrot; sauté until onion is transparent and celery is tender. If needed, add a tablespoon or two of water to prevent burning. Add diced potatoes and water. Bring to a boil, cover, reduce heat to simmer and cook 15 minutes, or until potatoes are tender.
Drain juice from clams into potatoes, set clams aside. Add additional clam juice, 1 1/2 cups milk and the half-n-half to the potatoes. Bring potatoes back to a boil. Stir cornstarch into remaining 1/2-cup milk; add to boiling potatoes. Stirring, bring chowder back to a boil. Reduce heat and simmer 1 minute. Add clams and salt and pepper to taste. To serve, garnish with snipped fresh parsley, and serve with crusty bread. Recipe serves 6-8.
NOTE: To reduce fat from 17 grams per serving to 6 grams per serving, substitute skim milk for the whole milk and half-n-half, but remember the taste quality will be different. Using all whole milk, rather than part half-n-half will reduce the fat to 11 grams per serving.
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