Jason’s Homemade Clam Chowder *Updated*

In Recipes on April 6, 2012 at 7:00 am

 3 stalks of celery

1 yellow onion

1/2-1 stick of butter (depending on how thick you want the base)

5 Large Potatoes (or 7 small), peeled and cubed

1 1/2 t Oregano

1 1/2 t Basil

1 1/2 t Thyme

1 1/2 t Dill

2  t Old Bay Seasoning

Salt and Pepper to taste

4 cans of clam

1 can of Water Chestnuts

1 qt. half-n-half

Boil potatoes in a large pot. Sauté celery and onion in butter in a large saucepan. Add spices to sautéed mix. Bring to a low boil and add half-n-half. Once potatoes are finished cooking, drain and put back in pot. Add half-n-half mixture, clams (including clam juices), and water chestnuts to potatoes. Heat through. Use cornstarch if need be to thicken up.

Makes enough for 6-8 people.

If you over cook the potatoes a bit don’t worry! The “mush” from the potatoes is great to thicken the chowder itself. Jason normally just throws everything together (he’s learned that from me) and has yet to really measure out the ingredients. We plan on making this for dinner tonight so I will double check the amounts and post any changes.

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