Homemade Clam Chowder

Ingredients

∙ 1 small chopped onion

∙ 1 chopped celery stalk

∙ 2 cans of chopped clams (13 - 16oz total, we chopped the clams to get them into smaller pieces)

∙ 1 8 oz bottle of clam juice

∙ 1 3/4 cups of chicken broth

∙ 1 large potato (peeled and diced)

∙ 1/8 tsp of dried thyme

∙ 1/4 tsp salt & pepper

∙ 3 tablespoons cornstarch

∙ 2 cups heavy cream

∙ 1 baguette (Optional: we used SCHÄR gluten-free baguette)

Instructions

1. In a pot over medium heat, saute onion and celery for 3 to 5 minutes, or until tender

2. Add clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.

3. Reduce heat back to medium, and cook, covered, 12 to 15 minutes, or until potatoes are tender.

4. In a bowl, dissolve cornstarch in cream; add to the pot

5. Cook 5 minutes, or until thickened, stirring frequently until nice and buuuubbly

Enjoy with baguette for dipping!