New England Clam Chowder

1. 1

   Dice potatoes and onion.

2. 2

   Put in saucepan with water, bay leaf, celery powder and pepper.

3. 3

   Cook until potatoes are tender.

4. 4

   Reduce heat to simmer.

5. 5

   Combine milk, cornstarch and Butter Buds.

6. 6

   Add slowly to potato mixture, stirring constantly.

7. 7

   Add clams and juice.

8. 8

   Stir over medium heat until it begins to boil and thickens slightly.

9. 9

   Reduce heat and simmer 5 minutes.

10. 10

    Remove bay leaf and garnish with chopped chives before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.