New England Clam Chowder

1-6 1/2 oz. can minced clams (including clam liquor--about 3/4 cup--add water to
top up if necessary)
1 stalk celery, chopped
1/4 cup chopped onion
1 stick butter (don't use margarine)
1/4 tsp basil
1/2 tsp thyme
2 small potatoes, cut in chunks
2 tbs. cornstarch
1/4 cup water
1 cup half & half
salt & pepper to taste

Melt butter in a heavy saucepan and add celery, onion, salt, pepper,
basil & thyme. Suate until veggies are tender. Add entire can of
clams (including the juice). Add potatoes and enough water to make
about 2 cups of liquid. Bring to a boil and simmer until potatoes are
tender.

Mix cornstarch and water together. Add to boiling soup, stirring
constantly; boil for 1 minute. Add half & half, combining well.
Reduce heat and heat through--DO NOT BOIL

Serve and enjoy.
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Note: My friend Lori (professional cook and "soup meister") showed me
how to make this soup--the best version I've ever tasted. Lori did
say that if you want to go the "whole route," she prefers **heavy
cream** in place of the half and half.