Lighter Clam Chowder

1-2 tablespoons olive oil or butter

1 medium onion, peeled and finely minced

2 celery stalks, finely diced

1 carrot, peeled and finely diced

4 cups fish stock or clam broth

2 cups chicken or vegetable stock, or water

1 bay leaf

2 cups red potatoes, cut into ¼” dice

salt and pepper

2-3 cups fresh or cooked clams, chopped

2 tablespoons fresh parsley, minced

  1. Heat a medium-sized stockpot, over a medium heat. When it’s heated, add the olive oil (or butter) and the onion, celery, and carrot. Sauté for 5 minutes, stirring occasionally
  2. Add the fish and chicken stock, and the bay leaf. Bring to a light boil, and simmer for 5 minutes. Add the potatoes, and simmer for 5-10 more minutes, or until the potatoes are cooked through
  3. Add the clams. If they’re raw, cook for a few minutes, or until they’re cooked through. If they’re already cooked, simmer them until they’re heated through.
  4. Add the parsley, and season to taste with salt and pepper

Makes 6-8 servings