Mrs. Jet's Clam Chowder

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 3 -4 diced onions
• 3 cups diced celery
• 4 tablespoons butter
• 3 cups wine
• 4 (8 ounce) bottles clam juice
• 2 -3 quarts heavy cream
• 4 cups diced potatoes
• 6 (6 1/2 ounce) cans clams with juice, drained liquid reserved
• 1 -2 teaspoon cornstarch mixed with a little water
• salt and pepper

Recipe

• 1 mrs. jet says, "one glass for the chef and anyone else in the room! cheers madmom! also, "i'm lazy, or efficient, i don't peel the potatoes i just cut them square and then dice.".
• 2 sweat the onions and celery in the butter with a little s&p.
• 3 add the wine and reduce.
• 4 add the clam juice (bottles and the reserved liquid from the drained clams).
• 5 reduce.
• 6 add the cream, bring to the boil, careful not to the soup boil over, making a mess on the stove.
• 7 reduce the heat to simmer, add the potatoes. go for a swim with sally, bruce and the smith boys.
• 8 when the potatoes are tender, which will take a while, add the clams and thicken and season to taste.
• 9 mrs. jet says that you can use a roux instead of cornstarch. she didn't start with the roux as in her experience unless you are going to watch the pot like a hawk it is more likely to stick and burn.