<http://schema.org/recipeInstructions>
" Cut celery root, carrots, celery, potatoes, and onion into 1/2-inch chunks. In 6-quart saucepot, heat oil on medium. Stir in chopped vegetables, thyme, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook 12 minutes or until onion softens, stirring. Add clam juice and water; heat to boiling on high. Cover; reduce heat to simmer 20 to 25 minutes or until vegetables are tender, stirring occasionally. In cup, stir cornstarch into milk until dissolved. Add to soup; heat to simmering, stirring. Cook 2 minutes or until thickened, stirring. Add clams and corn; cook 3 minutes or until hot, stirring. Top with parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a33109/clam-chowder-recipe-ghk0312/>