Ingredients
1 large onion, chopped3 medium carrots, chopped2 celery ribs, sliced3/4 cup butter, cubed2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted3 cans (6-1/2 ounces each) minced clams3 tablespoons cornstarch1 quart half-and-half cream
Preparation
In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup.
Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
