Ingredients
- 3/4 cup butter
- 2 medium onions, chopped
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fresh ground black pepper (more to season again after cooking)
- 4 large garlic cloves (I use 6 cloves)
- 2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
- 3 (6 1/2 ounce) cans minced clams, divided(do not drain 2 cans)
- 3 tablespoons cornstarch
- 4 cup light cream, divided (such as half and half cream)
- Salt to taste (I use seasoned salt)
- Freshly grated Parmesan cheese
How to Make
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Step 1: In Dutch oven or large saucepan melt 3/4 cup butter over medium-high heat. Add in onions, carrots and celery, cayenne and black pepper; saute until softened and very tender, about 6 minutes (adding in the garlic the last 2-3 minutes of cooking, all veggies must be tender it may take more that 6 minutes).
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Step 2: Mix in both cans condensed potato soup and two cans of clams with their juice.
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Step 3: Drain and discard the juice from the remaining can of clams, then add the clams to the soup.
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Step 4: In a small bowl or cup whisk the cornstarch with 1/2 cup cold cream until smooth; add to the soup stirring constantly, then add in the remaining 3-1/2 cups light cream; bring to a boil stirring until thickened and heated through. Season with salt and more black pepper to taste. Ladle into bowls and sprinkle Parmesan cheese on top.
We hope you enjoy this recipe!
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