Clam Chowder & Fresh Baked Bread
4 Cups Diced Potatoes
1 Jar Clam Juice
3 Cans Minced Clams
1 Quart Whipping cream
4 Cups Milk
1 Celery stalk
1 Large Onion
1 Tbsp Sugar
Sea Salt to Taste
1/2 Cup corn starch to thicken
1 SQ butter
In a large soup pot boil potatoes, onion, and celery with just enough water to cover, add clam juice and juice off the canned clams. Add Salt. Bring to a boil and simmer until potatoes fall apart with a fork. Mash potatoes to small lumps.
In a sauce pan melt butter, add Corn starch make a roux. Add Milk and Whipping cream, cook until thickened, add to potato mix. Heat through.
Add clams and sugar. Serve!
For the bread go to reams and buy a fresh baked loaf!
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