Clam Chowder Soup - Delicious! - cooking recipe

Ingredients

3 (6 1/2 ounce) cans chopped clams, undrained
2 (8 ounce) clam juice, bottles
1 cup chopped onion
1 cup chopped celery
1 garlic clove
3 tablespoons butter
4 cups potatoes
1/4 teaspoon black pepper
1/2 tablespoon parsley
1 teaspoon dried thyme
1 bay leaf
1/8 cup cornstarch
3 cups half-and-half

Preparation

Drain clams, reserve liquid. Combine calm juice and clam liquid.
Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf), bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender.
Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.