butter, approximately 2 Tbsp
1 large onion, chopped
1 cup chopped celery
4 cups potato cubes (1/2" dice, thin-skinned potatoes--NOT baking potatoes)
1/4 cup finely chopped parsley
4 cans (6 1/2 oz. each) chopped or minced clams
2 (12 oz. each) bottles clam juice
4 cups whole milk
3 Tbsp cornstarch
salt and pepper to taste
more chopped parsley for garnish
- Melt butter. Add onion and cook, stirring occasionally, until onion softens. Add celery and cook for a few more minutes.
- Drain clams, pouring liquid into a four cup measure. Add enough clam juice to total four cups. (Reserve clams for later.)
- Add clam juice, potatoes, and parsley to the soup pot. Bring to a boil, lower heat, and simmer until potatoes are tender but not mushy, 20-30 minutes.
- Whisk cornstarch into milk and add to soup. Add clams. Bring to a simmer (stir frequently) and let it bubble several minutes, until slightly thickened.
- Season with salt and pepper to taste. Garnish with parsley, if desired.
- Serve with grated cheese and/or bacon bits if desired.
Notes:
- I think this could have used less milk and possibly more potatoes.
- I'm probably more generous with onion and celery than the recipe calls for.
- I really don't notice a thickening due to the cornstarch, but have always added it per the original recipe.
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