Clam Chowder

From the kitchen of Marilyn Sowell:


CLAM CHOWDER

1 Stick Butter                                        4 cups Clam Juice

1 cup chopped celery                            2 Tablespoons fish or clam base

1 cup chopped onion                             3 cups potates, cooked & diced

4 slices bacon, cooked                          1/3 cup corn starch

1 quart 1/2 n 1/2                                     5 cans chopped clams

pepper to taste

Cook potatoes covered in water in large pot, drain liquid  Set aside. Saute butter, celery & onion until clear in the same pot the potatoes were cooked in. Drain juice from clams (should be 4 cups, if not add enough water to make 4 cups.) Add clam juice to the onions & celery. Add cooked potatoes, crumble cooked bacon & add to mixture. Stir in fish base. Simmer on low heat for 20 min. Mix corn starch in a small amount of the 1/2n1/2. Add to mixture and increase heat until thickened stirring constantly. Add remainder of 1/2n1/2 and clams. Add a bit of pepper to taste and serve.

Officially taste tested by Marion Clark