Serves 6

• 2 stalks of celery, diced
• 1 yellow onion, diced
• 4 tablespoons butter
• 6 potatoes, diced
• 5 cups chicken broth
• 2 (7-ounce) cans minced clam
• 1 (8-ounce) bottle of clam juice (may substitute with milk or broth)
• 3 teaspoons salt
• pepper to taste
• 1 cup heavy cream
• 1 cup milk
• 4-6 tablespoons cornstarch
• 4 teaspoons lemon juice
• 1 tablespoon chopped parsley (optional)

1. Sauté celery and onion in a pan with butter.
2. Add potatoes and chicken broth.
3. Boil potatoes until tender, about 20 minutes.
4. Add clams, clam juice, salt, pepper, heavy cream, and milk.
5. To thicken chowder, remove ½ cup of the broth from the pan, and mix in cornstarch, 2 tablespoons at a time.
6. Once the cornstarch is mixed in the broth, stir it into the soup and let simmer to thicken. Repeat until you reach desired consistency.
7. Drizzle with lemon juice and garnish with parsley.