CHEESE CLAM CHOWDER
Instructions:
- 1 pkg. Ore Ida potatoes O'Brian (1 lb. 8 oz.)
- 3 cans chicken broth (Campbells undiluted or fresh, fresh is best)
- 3 tbsp. cornstarch (5 tbsp. for thicker)
- 1 qt. half and half
- 1 tsp. salt
- 2 c. cubed Velveeta cheese
- 6 tbsp. parsley
- 4 tbsp. salted butter
- Bacon bits if desired
- 2 cans (10 oz.) baby whole clams (reserve broth)
- 1/2 tsp. sugar
- 1 tsp. thyme
- 1 tbsp. Worcestershire sauce
- 1 c. chopped celery
- Boil potatoes 10 minutes in chicken broth.
- Add cornstarch which should be thinned with a little half and half.
- Rinse clams and be sure they are free from grit.
- Reserve broth to add with all the rest of ingredients.
- Bring to a boil. (DO NOT BOIL) add bacon bits if desired.