Creamy Clam Chowder

• 1 1/4 cups peeled, diced potato
• 1/2 cup water
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 1 Tablespoon margarine
• 1 (12-ounce) can evaporated skimmed milk
• 1 cup skim milk
• 1 Tablespoon cornstarch
• 1 (10-ounce) can whole shelled clams, drained
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• Water crackers (optional)

1. 1) Combine first 5 ingredients in a Dutch oven; place over medium-high heat, and bring to a boil. Cover, reduce heat and simmer 15 minutes or until potato is tender.
2. 2) Combine evaporated milk, skim milk, and cornstarch in a small bowl; add to potato mixture. Stir in clams, salt, and pepper. Cook over medium heat, stirring constantly, 10 minutes or until thickened and bubbly. To serve, ladle chowder into individual bowls, and serve with water crackers, if decided.

potato, water, celery, onion, margarine, milk, milk, cornstarch, salt, ground pepper, water crackers

Taken from www.epicurious.com/recipes/member/views/creamy-clam-chowder-52427681 (may not work)