On Sat, 06 Feb 2010 07:49:24 -0600, Melba's Jammin'
> wrote:

>In article >,
> Allan Matthews > wrote:
>
>> What is the ratio of corn starch to liquid when used as a thickener?
>> Does it have to be broguht to boiling as flour?
>> TIA, Allan
>
>I don't measure either the cornstarch or the liquid -- depends of the
>quantity I want to thicken - enough liquid to make a thin slurry. Yes,
>it has to be brought to boil, stirring. It will make the sauce clearish
>and shiny. Reheating a cornstarch-thickened sauce can be problematic
>-- it may break.
Thanks for info. Am making clam chowder for first time , but will
thicken with potato, Ibelieve.