Creamy New England Clam Chowder Recipe

• 2 c. red bliss potatoes, diced sm.
• 1 lg. onion, diced
• 1 stalk celery, diced
• 3 cans (6.5 ounce.) Gorton's chopped clams and juice
• 1 teaspoon thyme
• 1/4 teaspoon pepper
• 2 c. whole lowfat milk
• 1/2 stick butter
• 3 tbsp. cornstarch

1. Cook diced potatoes with just sufficient water to cover (doesn't take long).
2. Saute/fry celery and onion in the 1/2 stick of butter till golden brown.
3. Stir in cornstarch to make a roux (paste).
4. Stir in juice from liquid removed clams and after thickened, slowly add in lowfat milk.
5. Add in potatoes.
6. When almost boiling, add in liquid removed clams; let heat for 1 minute, then serve.
7. Serves 6-8.

red bliss potatoes, onion, celery, thyme, pepper, milk, butter, cornstarch

Taken from cookeatshare.com/recipes/creamy-new-england-clam-chowder-54787 (may not work)