Caldwells Cookbook

1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
3 cans (6-1/2 ounces each) minced clams
3 tablespoons cornstarch
1 quart half and half cream

In a large saucepan (I use a 4 quart pot), saute the onion, carrots, and celery in butter until tender. Stir in the potato soup and 2 cans of undrained clams. Drain and discard the juice from remaining can of clams; add clams to soup. Combine cornstarch into 1/4 cup of cream and stir until smooth; stir into soup. Add the remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 9 servings