Janis’s Clam Chowder (with optional Seafood Chowder variation)

1 tablespoon of Olive Oil

4-5 Celery Stalks

1 medium Red Onion

6 large Red Bliss Potatoes

2 cups Light Cream

2 cups Skim Milk

2 lb. fresh shucked Clams in juice

2 cans of Cream of Celery soup  (any brand)

1/2 stick of butter

Water

Salt (I prefer Sea Salt) and Pepper

1 tablespoon fresh Chives OR fresh Dill

 In a large stock pot add olive oil.

Finely chop both celery and onion and add them to olive oil.  Cook on a medium heat and stir until onions and celery become translucent and slightly soft, but not mushy.

Meantime, chop potatoes into bite size cubes and place them in pot. Add just enough water to cover the potatoes.  (Amount will vary depending on width and depth of your pot). Bring water to a boil and cook potatoes until fork ready.

Add clams with juice, milk, cream, cans of celery soup and stir together. Add Salt and Pepper to taste.

Next trim either chives (my preference) or dill into mixture (I wouldn't use them together).  

Add 1/2 a stick of butter to the top and let melt into chowder.  Cover and cook on low for approximately 30 minutes, stirring occasionally.

NOTE:  I always use skim milk and light cream.  Chowder thickens nicely.  

To make a Seafood Chowder, make sure you have a very large stock pot.  Then add an extra cup of the following: milk, cream, soup, and use 1 stick of butter instead of 1/2.

Then Add:

1lb. cooked Shrimp

1lb. mini Scallops

1lb. Crab Meat

The Seafood version will obviously be more expensive and will need to cook longer.  Maybe 45-60 minutes. 

Submitted By: Janis Jope, EMT-Paramedic


Massachusetts, USA