Marcia Laun Recipe Collection
Clam Chowder for Jeff

l C. (each) minced celery, onion, leek
2 tsp. Minced garlic
1/4 C. Unsalted butter
1/4 C. Olive oil
2 C. Grated potato (rinsed briefly in colander with cold water)
1 C. Flour
6 C. Fish stock (made from clam base)
4 C. Half & half
2 C. Steamed clams, including clam nectar (chop/pulse clams lightly in food processor)
Salt & freshly ground pepper to taste

In large saucepan, over medium heat, saute the celery, onion, leek, garlic in butter/olive oil, covered..Stirring occasionally for 5 minutes. Add the potatoes and cook 3 minutes more, stirring occasionally. Add the flour gradually, adding a bit of liquid if mixture is becoming too thick. Cook another 3 minutes. Add the fish stock, salt and pepper and bring to a boil then simmer 10 minutes. Add the half & half and simmer 10 minutes. Add clams and nectar. Simmer. Add more salt, pepper if needed. For a smoother texture, (Jeff's preference) briefly mix with an immersion blender.

This recipe evolved from Nancy's "Captain's Oyster Chowder" recipe. If using oysters, the last step should be...Add oysters and liquor and simmer until oysters are cooked. The oysters need not be chopped.