Instructions

1. Melt butter in skillet, add onions and celery, and sauté over medium-low heat until crisp-tender
2. Drain juice from clams into skillet, add potatoes and carrots, and cover
3. Steam vegetables until just tender
4. Add 3 cups of milk, and gently heat mixture back up until steaming, but not boiling
5. Combine cornstarch with the remaining cup of milk and add to soup mixture to thicken
6. Season with salt and pepper
7. Stir in clams just before serving
8. Enjoy!