Easy Creamy Clam Chowder

• 3/4 cup butter
• 1 large onion, finely chopped
• 2 medium carrots, peeled and finely diced
• 2 small celery ribs, finely diced
• 1 tablespoon fresh minced garlic (can use more)
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 2 (10 3/4 ounce) cans cream of potato soup, undiluted
• 3 (6 1/2 ounce) cans minced clams
• 3 tablespoons cornstarch
• 1 quart half-and-half cream
• 1/2 teaspoon fresh ground black pepper (or to taste)
• salt (optional and to taste)
• parmesan cheese (optional and to taste)

1. In a heavy pot melt butter over medium-high heat.
2. Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
3. Add in garlic and chili flakes; cook stirring for 2 minutes.
4. Stir in the two cans potato soup and two cans clams WITH their juice. .
5. Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
6. In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
7. Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
8. Season with salt if using.
9. Ladle into bowls and sprinkle Parmesan cheese on top.

butter, onion, carrots, celery, garlic, red pepper, cream of potato soup, clams, cornstarch, cream, fresh ground black pepper, salt, parmesan cheese

Taken from www.food.com/recipe/easy-creamy-clam-chowder-295327 (may not work)