Clam Chowder

Ingredients

• 1 onion, diced
• 1 clove of garlic, minced-opt
• 3 stalks of celery, diced
• 3  red potatoes, washed and diced
• 2 russet potatoes
•  3 cans of clams
• 4 cups of 2 % half and half, Add 1% milk as needed.
• 1 tablespoon butter
• Salt and pepper to taste
• 4 tablespoons cornstarch
• 1/8 teaspoon of sage
• 1/8 of thyme 
• 1/8 of cayenne pepper
• 1/8 garlic powder
• 1 bay left

Prep

Open the can of clams and separate the clams from it's juice. Keep both. Crop the veggies. 

For the spies aside from the bay left mix them together before hand in a small box. I guess at how much we really added because we added really small dashes together. Otherwise it'll start to taste like taco mix. 

Directions

1. Add a bit of butter to the pot. Wait until it golden's. 
2. Add diced potatoes, onion and celery and saute until tender.  
3. Add the garlic to the pan.  Saute on low for 2 min or so 
4. Add the juice from 3 cans of chopped clams to the pot. 
5. Add a little water, if needed, to barely cover the potatoes and cook for 6-8 min or until almost tender. 
6. Now add the milk, butter, parsley, clams, bay left, and seasonings.
7. Stir the cornstarch in a small bowl with little more milk until smooth. 
8. Add cornstarch mixture to your simmering soup,stirring until no lumps appear and the soup thickens. You can add more depending on how thick you like your chowder.   
9. Simmer until the flavors come together and the potatoes finish cooking.
10. Enjoy!!